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)