Ingredients Jump to Instructions ↓

  1. 4 large chicken breast halves (about 2 pounds)

  2. 2 tablespoons vegetable oil

  3. 1/2 teaspoon salt

  4. 1/8 teaspoon pepper

  5. 1 clove garlic, chopped

  6. 1 cup water

  7. 1 teaspoon instant chicken bouillon

  8. 1 (14 ounce) can small artichoke hearts, drained

  9. 2 tablespoons lemon juice

  10. 1 teaspoon cornstarch

  11. 2 eggs

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

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

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

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

  16. about 5 minutes.

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

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

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

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

  21. parsley if desired.

  22. Yields 4 servings.


Send feedback