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

Instructions Jump to Ingredients ↑

  1. : 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.


Send feedback