Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Flour |
| ¼ teaspoon | Salt |
| 1 pounds | Chicken breasts; boneless |
| 2 teaspoons | Unsalted butter; (to 3 tsp.) |
| \N \N | Juice of 2 lemons |
| 2 tablespoons | Worcestershire sauce |
| 1 cup | Chicken broth |
| ¼ cup | Vermouth; or sherry |
| ½ teaspoon | Garlic; (1 clove) |
| 1 \N | Bay leaf |
| 1 teaspoon | Basil |
| 14 ounces | Artichoke hearts; drain and |
| 1 tablespoon | Cornstarch; dissolved in |
| ¼ cup | Water |
Combine flour and salt. Dredge chicken. Melt butter in large skillet. Add chicken and cook 5 minutes on each side. Add lemon juice, Worcestershire sauce, broth, sherry, garlic, bay leaf, and basil. Bring to a boil. Cover and cook 15 minutes on low heat. Add artichoke hearts and simmer 15 minutes. Add cornstarch and water mixture and cook 5 minutes more.