By Sandra Berger
Poulette Parisenne, Israeli Couscous
Ingredients:
2 lbs Chicken Pieces, skinned
2 T Oil
1 can Cream of Mushroom Soup
8oz Mushrooms, quartered
1/3 c Canned Tomatoes, Petite Diced
Dash Basil
15 oz Artichoke Hearts, Drained and Quartered
Directions:
In a large skillet or dutch oven, brown chicken in oil. Pour off excess oil and chicken grease. Add remaining ingredients, except artichokes. Cover and cook over medium low heat for 45 minutes, turning chicken and stirring sauce occasionally. When there is 30 minutes left on chicken, make couscous according to package directions. Right before serving, add the artichokes to chicken and heat through, about 3 minutes.
Serves 4
Let him who would move the world, first move himself. Â – Socrates
