Recipe

Pan-cooked Chicken With Artichokes Recipe

	Chihuahua / All my dishes 1 year, 9 months ago This delicately flavored dish is simple to make and a joy to eat. It has a wonderful sauce. Great for company. From, Classic Chicken Recipes. Prep:10m Cook:55m Servings:4	Chihuahua
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Ingredients

4 Chicken Breasts, part boned

2 Tbl. Olive Oil

2 tsp. Butter

2 Red Onions, cut into wedges

2 Tbl. Lemon juice

2/3 C dry White Wine

2/3 C Chicken Stock

2 tsp. all-purpose Flour

14-ounce can Artichoke Hearts, drained and halved

Salt and Pepper

chopped fresh Parsley, for garnish

Directions

Season the chicken to taste with salt and pepper.

Heat oil, together with 1 Tbl. of the butter, in a large heavy-based skillet.

Add the chicken and fry gently for 4-5 minutes on each side, until lightly golden. Remove from the skillet with a slotted spoon.

Toss the onions in the lemon juice, and add to skillet. Saute gently, stirring, for 3-4 minutes, until just beginning to soften.

Return the chicken to the skillet.

Pour in the wine and stock; bring to a boil, then cover, and simmer gently for 30 minutes.

Remove the chicken from the skillet, reserving the cooking juices. Keep warm.

Bring the juice to a boil, and boil rapidly for 5 minutes.

Blend the remaining butter with the flour to form a paste. Reduce heat so that the pan juices are just simmering and add the paste to the skillet, a little at a time, stirring until the sauce has thickened.

Adjust the seasoning.

Stir in the artichoke hearts, and cook for 2 minutes longer.

Pour the sauce over chicken and garnish with parsley.

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