Subj:  Chicken With Lemon & Artichokes

From:  Jersey Jan

Chicken Scaloppine with Lemon & Artichoke Hearts

1/4 c flour                                       
1 lb boneless chicken breast
1 tsp margarine                              
1/4 c olive oil
1 clove garlic, minced                       
1/4 tsp salt & pepper
1 c chicken broth                              
1/4 c white wine
1 sm jar artichoke hearts, drained      
1/4 tsp marjoram
2 sliced lemons                                
Capellini [angel hair pasta]

Mix flour, salt & pepper.  Coat chicken.  In large 
skillet, heat oil & margarine.  Add
chicken & cook about 4 mins on each side, or until 
just browned.   Remove chicken &
place on paper towel.  Add garlic to pan & cook 
1 min until translucent.  Add broth,
wine & marjoram and bring to a boil, stirring constantly. 
 Return chicken to pan and
add artichoke hearts and top each chicken with slice 
of lemon.  Cover, simmer for about
20 minutes. Replace lemon with fresh lemon slices. Serve 
over cooked pasta, garnish
with parsley.       

Poultry Recipes Index 1 | Main Course Recipes Submenu
Recipe Categories | The Kitchen
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