Lemon chicken with artichoke hearts

1 servings

Ingredients

QuantityIngredient
cupFlour
¼teaspoonSalt
1poundsChicken breasts; boneless
2teaspoonsUnsalted butter; (to 3 tsp.)
Juice of 2 lemons
2tablespoonsWorcestershire sauce
1cupChicken broth
¼cupVermouth; or sherry
½teaspoonGarlic; (1 clove)
1Bay leaf
1teaspoonBasil
14ouncesArtichoke hearts; drain and
1tablespoonCornstarch; dissolved in
¼cupWater

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.