Chicken lucia
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 2 | pounds | Chicken breasts; bone, skin, 1-1/2\" chunks |
| Flour for dredging | ||
| 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 |
Directions
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)