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Lemon chicken with artichoke hearts
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| Artist: |
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| Categories: |
Artichoke, Chicken, Fruits, Lemon, Poultry, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1/3
| cup | Flour | | 1/4
| tsp | Salt | | 1
| lbs | Chicken breasts, boneless | | 2
| tsp | Unsalted butter, (to 3 tsp.) | | | Juice of 2 lemons | | 2
| tbsp | Worcestershire sauce | | 1
| cup | Chicken broth | | 1/4
| cup | Vermouth, or sherry | | 1/2
| tsp | Garlic, (1 clove) | | 1
| | Bay leaf | | 1
| tsp | Basil | | 14
| oz | Artichoke hearts, drain and | | 1
| tbsp | Cornstarch, dissolved in | | 1/4
| cup | Water |
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Procedures:
| 1 | Combine flour and salt. | | 2 | Dredge chicken. | | 3 | Melt butter in large skillet. | | 4 | Add chicken and cook 5 minutes on each side. | | 5 | Add lemon juice, worcestershire sauce, broth, sherry, garlic, bay leaf, and basil. | | 6 | Bring to a boil. | | 7 | Cover and cook 15 minutes on low heat. | | 8 | Add artichoke hearts and simmer 15 minutes. | | 9 | Add cornstarch and water mixture and cook 5 minutes more. |
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