Lemon Chicken Scaloppine With Artichokes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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365 Ways to Cook Chicken Ingredients:
1/4 cup flour |
salt and pepper |
4 chicken breasts, boneless and skinless (pounded to 1/4 inch thick) |
2 tablespoons butter |
1 tablespoon vegetable oil |
1 garlic clove, minced |
1 cup chicken broth |
1/4 cup dry vermouth |
1/4 teaspoon dried marjoram |
1 bay leaf |
1 (16 ounce) can artichoke hearts, drained and quartered |
8 thin lemon slices |
Directions:
1. Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour to coat. Shake off excess.
2. In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes per side. Remove and keep warm.
3. Add garlic to pan and cook for 1 minute, until translucent. Add broth, vermouth, marjoram, and bay leaf to the pan.
4. Bring to a boil, stirring constantly.
5. Return chicken to the pan; add artichoke hearts and 4 lemon slices. Cover and simmer 10-15 minutes, until liquid begins to thicken and flavors are blended. Discard bay leaf and lemon slices.
6. Arrange chicken and artichokes on a platter. Pour sauce over chicken. Garnish with remaining lemon.
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