-Waldine Van Geffen VGHC42A
2 lb Chicken breasts, bone, skin, 1-1/2" chunks
Flour for dredging
Salt and freshly ground pepper to taste
1/4 cup Olive oiil
2 large Cloves garlic, finely chop
1 tsp Dried oregano
14 oz Can artichoke hears, drain, cut in half
3 tbsp Lemon juice
1 cup Water
1/4 cup Fresh parsley, chop
|
|
Season the flour with salt and pepper and dredge chicken in flour mixture. Heat the oil and garlic in a large skillet. When hot, add the chicken. Sprinkle with oregano and simmer over medium-high heat 3 to 4 minutes. Add the artichoke hearts, drizzle with lemon juice and add water. Cover and simmer until the chicken is done, 5 to 10 minutes, adding parsley in the last couple of minutes. Source: Uncommon Gourmet (wrv)
|
|
