tag:blogger.com,1999:blog-98887822011-04-21T19:57:03.642-07:00An example blog showing how you can easily paste recipes in BigOven format.Steve Murchnoreply@blogger.comBlogger21100tag:blogger.com,1999:blog-9888782.post-59090820068888163932009-05-15T18:43:00.000-07:002009-05-15T18:44:22.204-07:00Boy do I love filet mignon. Just testing the linkback system.<br /><br /><a href="http://www.bigoven.com/162554-Filet-Mignon-Medallions-(Beef-Tenderloin)-recipe.html"><img src="http://www.bigoven.com/trackbackimage.aspx?id=162554&type=RECIPE&format=medlogo&th=162554.png" alt="Filet Mignon Medallions (Beef Tenderloin)" border="0"/></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/9888782-5909082006888816393?l=bigovensample.blogspot.com' alt='' /></div>Steve Murchnoreply@blogger.com0tag:blogger.com,1999:blog-9888782.post-1105040680701334562005-01-06T11:44:00.000-08:002005-01-06T11:44:40.700-08:00 -= Exported from BigOven =- <br /> <br /> Lemon Artichoke Chicken <br /> <br />Recipe By: National Chicken Council <br />Serving Size: 4 <br />Cuisine: American <br />Main Ingredient: Chicken <br />Categories: Winter, Spring, Fall, Bake, Main Dish <br /> <br />-= Ingredients =- <br />4 chicken breast halves ; skinless and boneless <br />6 tablespoon flour ; divided <br />1 tsp black pepper <br />1/2 cup Butter <br />1/2 cup Green onions ; chopped <br />2 cups chicken stock or broth <br />1/4 cup Dry white wine <br />1/4 cup Lemon juice ; freshly squeezed <br />1 can artichoke hearts ; quartered <br />1 tsp salt <br />1/4 cup Capers <br />1/4 cup Parsley ; chopped <br /> <br />-= Instructions =- <br />In shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breast halves in mixture. <br /> <br />In large skillet over high heat, melt ¼ cup butter (1/2 stick). Add green onions; sauté over medium heat until softened, about 2 minutes. Add chicken to pan; cook, turning once, until lightly golden brown on both sides, about 3 to 4 minutes per side. Remove chicken from pan and keep warm. <br /> <br />Add chicken stock and wine to pan, stirring to scrape bits off bottom. Bring mixture to a boil and cook until reduced by half, about 6 minutes. <br /> <br />In small bowl, knead together remaining 2 tablespoons of flour and ¼ cup butter. Whisk into sauce and stir until thickened. Stir in lemon juice and artichoke hearts. Stir in salt. <br /> <br />Add chicken and cook, covered, until heated through, about 7 minutes. Just before serving, add capers and chopped parsley to chicken. <br /> <br /> <br /> <br />** This recipe can be pasted directly into BigOven. BigOven.com ID= 158109 ** <br />** Easy recipe software. Try it free at: http://www.bigoven.com ** <br /> <br /> <br /><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/9888782-110504068070133456?l=bigovensample.blogspot.com' alt='' /></div>Steve Murchnoreply@blogger.com0