Lemon Chicken Scaloppine With Artichokes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup flour
• salt and pepper
• 4 chicken breasts, boneless and skinless (pounded to 1/4 inch thick)
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 garlic clove, minced
• 1 cup chicken broth
• 1/4 cup dry vermouth
• 1/4 teaspoon dried marjoram
• 1 bay leaf
• 1 (16 ounce) can artichoke hearts, drained and quartered
• 8 thin lemon slices

Recipe

• 1 combine flour, salt and pepper in a shallow dish. dredge chicken in flour to coat. shake off excess.
• 2 in a large frying pan, melt butter in oil over medium heat. add chicken and cook until lightly browned, about 4 minutes per side. remove and keep warm.
• 3 add garlic to pan and cook for 1 minute, until translucent. add broth, vermouth, marjoram, and bay leaf to the pan.
• 4 bring to a boil, stirring constantly.
• 5 return chicken to the pan; add artichoke hearts and 4 lemon slices. cover and simmer 10-15 minutes, until liquid begins to thicken and flavors are blended. discard bay leaf and lemon slices.
• 6 arrange chicken and artichokes on a platter. pour sauce over chicken. garnish with remaining lemon.