| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
-Waldine Van Geffen VGHC42A |
| 2 |
lb |
Chicken breasts; bone, skin, 1-1/2" chunks |
|
|
Flour for dredging |
|
|
Salt and freshly ground pepper to taste |
| 1/4 |
c |
Olive oiil |
| 2 |
lg |
Cloves garlic; finely chop |
| 1 |
ts |
Dried oregano |
| 14 |
oz |
Can artichoke hears; drain, cut in half |
| 3 |
tb |
Lemon juice |
| 1 |
c |
Water |
| 1/4 |
c |
Fresh parsley; chop |
INSTRUCTIONS
Season the flour with salt and pepper and dredge chicken in flour mixture.
Heat the oil and garlic in a large skillet. When hot, add the chicken.
Sprinkle with oregano and simmer over medium-high heat 3 to 4 minutes. Add
the artichoke hearts, drizzle with lemon juice and add water. Cover and
simmer until the chicken is done, 5 to 10 minutes, adding parsley in the
last couple of minutes. Source: Uncommon Gourmet (wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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