Greek Chicken

2 tablespoons vegetable oil

1/2 teaspoon salt

1/8 teaspoon pepper

1 clove garlic, chopped

1 cup water

1 teaspoon instant chicken bouillon

1 (14 ounce) can small artichoke hearts, drained

2 tablespoons lemon juice

1 teaspoon cornstarch

2 eggs

Remove bones and skin from chicken breast halves. Heat oil in 10−inch skillet until hot. Cook chicken

over medium heat until brown on both sides, about 15 minutes; drain fat. Sprinkle chicken with salt,

pepper and garlic. Add water and bouillon. Heat to boiling; reduce heat. Cover and simmer 10

minutes. Add artichoke hearts. Cover and simmer until chicken is done and artichoke hearts are hot,

about 5 minutes.

Remove chicken and artichoke hearts to warm platter with slotted spoon; keep warm. Beat lemon

juice, cornstarch and egg in small bowl until smooth, using fork. Add enough water to pan juices to

measure 1 cup. Beat into egg mixture, using fork. Return mixture to skillet. Heat to boiling over

medium heat; boil and stir 1 minute. Pour sauce over chicken and artichokes. Sprinkle with minced

parsley if desired.

Yields 4 servings.