"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Artichoke Chicken Recipe

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This recipe for Artichoke Chicken, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Gordon
Added: Wednesday, November 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup flour
1 tsp salt
1/2 tsp ground black pepper
(4) 5 oz skinless chicken breasts
2 Tbs plus 1 tsp olive oil
2 garlic cloves, minced
3/4 cup white wine
4 scallions sliced thin
(1) 9 oz box frozen artichoke hearts
1 Tbs lemon juice
1/4 cup grated Parmesan cheese

Directions:
Directions:
Combine flour, 1/2 tsp of the salt and 1/4 tsp of the pepper.
Dredge chicken with flour mixture and cook over medium-high
heat in a large skillet in 2 Tbs of the olive oil until cooked through
about 8-10 minutes. Remove from pan; set aside and keep warm.

Add remaining 1 tsp olive oil to same skillet; add garlic and
scallions, cook 1 minute. Add wine and artichoke hearts; cook
over medium heat until artichokes are tender, 6 minutes. Stir in
remaining 1/2 tsp of salt, remaining 1/4 tsp of pepper and the
lemon juice. Serve over chicken. Sprinkle with grated Parmesan

Number Of Servings:
Number Of Servings:
4

 

 

 

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