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.
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