Lemon chicken with artichoke hearts

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.

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