Lemon chicken with artichoke hearts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Flour |
| ¼ | teaspoon | Salt |
| 1 | pounds | Chicken breasts; boneless |
| 2 | teaspoons | Unsalted butter; (to 3 tsp.) |
| Juice of 2 lemons | ||
| 2 | tablespoons | Worcestershire sauce |
| 1 | cup | Chicken broth |
| ¼ | cup | Vermouth; or sherry |
| ½ | teaspoon | Garlic; (1 clove) |
| 1 | Bay leaf | |
| 1 | teaspoon | Basil |
| 14 | ounces | Artichoke hearts; drain and |
| 1 | tablespoon | Cornstarch; dissolved in |
| ¼ | cup | Water |
Directions
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.