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CHICKEN LUCIA

  • 6servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. -Waldine Van Geffen VGHC42A

  2. 2 lb Chicken breasts; bone, skin,

  3. -1-1/2' chunks

  4. Flour for dredging

  5. Salt and freshly ground

  6. -pepper to taste

  7. 1/4 c Olive oiil

  8. 2 lg Cloves garlic; finely chop

  9. 1 ts Dried oregano

  10. 14 oz Can artichoke hears; drain,

  11. -cut in half

  12. 3 tb Lemon juice

  13. 1 c Water

  14. 1/4 c Fresh parsley; chop

Instructions Jump to Ingredients ↑

  1. Season the flour with salt and pepper and dredge chicken in flour mixture. Heat the oil and garlic in a large skillet. When hot, add the chicken. Sprinkle with oregano and simmer over medium-high heat 3 to 4 minutes. Add the artichoke hearts, drizzle with lemon juice and add water. Cover and simmer until the chicken is done, 5 to 10 minutes, adding parsley in the last couple of minutes. Source:

  2. Uncommon Gourmet (wrv) —–

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