Lemon Chicken With Artichoke Heartspoultry 1/3 cup flour 1/4 teaspoon salt 1 lb chicken breasts; boneless 2 teaspoon unsalted butter; (to 3 tsp.) 1 juice of 2 lemons 2 tablespoon worcestershire sauce 1 cup chicken broth 1/4 cup vermouth; or sherry 1/2 teaspoon garlic; (1 clove) 1 bay leaf 1 teaspoon basil 14 oz artichoke hearts; drain and 1 tablespoon cornstarch; dissolved in 1/4 cup water Combine flour and salt. Dredge chicken. Melt butter in large skillet. Add chicken and cook 5 minutes on each side. Add lemon juice, Worcestershire sauce, broth, sherry, garlic, bay leaf, and basil. Bring to a boil. Cover and cook 15 minutes on low heat. Add artichoke hearts and simmer 15 minutes. Add cornstarch and water mixture and cook 5 minutes more. |
