Subj: Chicken With Lemon & Artichokes
From: Jersey Jan
Chicken Scaloppine with Lemon & Artichoke Hearts
1/4 c flour
1 lb boneless chicken breast
1 tsp margarine
1/4 c olive oil
1 clove garlic, minced
1/4 tsp salt & pepper
1 c chicken broth
1/4 c white wine
1 sm jar artichoke hearts, drained
1/4 tsp marjoram
2 sliced lemons
Capellini [angel hair pasta]
Mix flour, salt & pepper. Coat chicken. In large
skillet, heat oil & margarine. Add
chicken & cook about 4 mins on each side, or until
just browned. Remove chicken &
place on paper towel. Add garlic to pan & cook
1 min until translucent. Add broth,
wine & marjoram and bring to a boil, stirring constantly.
Return chicken to pan and
add artichoke hearts and top each chicken with slice
of lemon. Cover, simmer for about
20 minutes. Replace lemon with fresh lemon slices. Serve
over cooked pasta, garnish
with parsley.
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