I LOVE this combination. You can make it ridiculously decadent with a lot more butter or you can be conservative like this one. I love the tang and the creaminess contrast. I also like this with capers. You can vary this to your liking as well but, this is a good base.
Ingredients
¼ c. flour
Salt and pepper
4 skinless, boneless chicken breasts pounded to ¼ -inch thickness
2 Tbs butter or margarine
1 Tbs olive oil
1 garlic clove
1 c. chicken broth
¼ c. dry vermouth
¼ tsp. dried marjoram
1 bay leaf
1 can artichoke hearts, drained and halved
8 thin lemon slices
Preparation
1. Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour to coat; shake off excess.
Salt and pepper
4 skinless, boneless chicken breasts pounded to ¼ -inch thickness
2 Tbs butter or margarine
1 Tbs olive oil
1 garlic clove
1 c. chicken broth
¼ c. dry vermouth
¼ tsp. dried marjoram
1 bay leaf
1 can artichoke hearts, drained and halved
8 thin lemon slices
Preparation
1. Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour to coat; shake off excess.
2. In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly browned. Remove and keep warm.
3. Add garlic to pan; cook 1 minute. Add broth, vermouth, marjoram and bay leaf to pan. Bring to a boil, stirring constantly. Return chicken to pan; add artichoke hearts and 4 lemon slices (put in the liquid). Cover and simmer 10 to 15 minutes until liquid just begins to thicken and flavors blended. Discard bay leaf and lemon slices.
4. Arrange chicken and artichokes on serving plates. Pour sauce over chicken. Top each piece of chicken with a fresh lemon slice.
*recipe courtesy of Epicurious.com* *photo courtesy of ehow.com*
*recipe courtesy of Epicurious.com* *photo courtesy of ehow.com*
1 comments:
My mom makes something similar to this (a Rachel Ray recipe I think) with capers and it is AMAZING! Gary loves it, and the kids dont complain either! =)
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