Chicken Breasts with White Wine and Artichokes
Description
Tasty Chicken with Artichokes can be served at holiday time or everyday.
Ingredients
4-6 chicken breasts
4 T olive oil
Sauce:
juice from one lemon
1 c. chicken broth
1 c. white wine
6 T butter
14 oz. can or artichoke hearts, drained and cut into eighths
2 t granulated garlic
Flour Mixture:
2 c. flour
1 T salt
2 t white pepper
2 T granulated garlic
Directions
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Pound chicken between sheets of waxed paper until thin. Dredge chicken breasts in flour mixture and shake off excess. Heat 4 T olive oil and 4 T butter in heavy skillet. Brown chicken but do no overcook them. When browned transfer them to the serving dishes and keep them warm. Add lemon juice, chicken broth, white wine, and granulated garlic to the skillet and scrape up the browned bits on the bottom of the skillet for 3 minutes. Add the artichokes and simmer sauce for about 10 minutes. If the sauce needs thickening, mix 1 T cornstarch with water adding slowly to sauce and stir until thick. Remove skillet from heat and add 2 T butter. Swirl to combine. Adjust seasonings to taste. More lemon juice, chicken broth or wine may need to be added. Arrange chicken in the skillet and pour the sauce over them. Top with artichokes over and around the chicken and serve.