| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Maine | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breast halves — | |
| Boned | ||
| 2 | tb | Flour |
| 1/4 | ts | Fresh ground black pepper |
| 1 | tb | Olive oil |
| 1/2 | c | Red onion — thinly sliced |
| 1/4 | c | Madeira wine |
| 1 | cn | Artichoke hearts — 14 1/2 |
| Oz | ||
| 1 1/2 | ts | Fresh lemon thyme |
| OR 1/2 teaspoon dried lemon | ||
| Thyme | ||
| 1/8 | ts | Salt — optional |
INSTRUCTIONS
Slice chicken into 2-inch strips. In a shallow bowl, combine flour and pepper. Lightly dredge chicken pieces in seasoned flour and shake off excess. (Dredge just before sauteing or flour coating will become gummy). In a large skillet, heat oil over medium high heat. Add chicken and saute, turning once, until lightly golden on both sides, about 2 minutes on each side. Transfer chicken to plate. Reduce heat to medium, add onion and cook, stirring constantly and scraping any bits that cling to bottom of pan. Add wine, turn heat to high and cook, stirring constantly until wine has reduced to half, about 1 minute. Stir in artichoke hearts, reduce heat to medium and cook, partially covered, stirring frequently for about 3 minutes. Stir in lemon thyme. Return chicken to pan. Continue cooking over low heat, partially covered, for an additional 2 minutes. Season with salt. Serve immediately. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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