Welcome to our New and Improved web site!! Like anything else worthwhile, there is a learning curve. We've put lots of goodies on our site, but it's really only a peek into what we have in store! Check back often to see what we've added. Feel free to email us with ideas of things you'd like to see. If you are looking for something and can't find it here, please email us or call the shop. If we don't have it, we can usually get it! This website is for YOU, our customers, and we want it to be easy to navigate and carry goods that entice you and meet your needs.
Join us for FREE Sit 'n Sew every
Wednesday* AND Friday 10-5
*Wednesday Sit 'n Sew thru Summer only.
4 skinless, boneless chicken breast halves
1 T olive oil
1 T butter14 ounce can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capersSeason chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside. Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear. Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.