Chicken lucia

Yield: 6 servings

Measure Ingredient
\N \N -Waldine Van Geffen VGHC42A
2 pounds Chicken breasts; bone, skin, 1-1/2\" chunks
\N \N Flour for dredging
\N \N Salt and freshly ground pepper to taste
¼ cup Olive oiil
2 larges Cloves garlic; finely chop
1 teaspoon Dried oregano
14 ounces Can artichoke hears; drain, cut in half
3 tablespoons Lemon juice
1 cup Water
¼ 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)

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