Name: Chicken Cutlets with Artichoke Hearts
Ingredients: 12 oz Chicken breasts, boneless & skinless, well trimmed, pounded to 1/4" thickness; 1/2 c Flour; 1 ts Salt; 2 tb Olive oil, not extra virgin; 1 Clove garlic, chopped; 1 tb Shallots, chopped; 1 c Mushrooms, quartered; 4 oz Dry white wine; 4 sl Lemon; 6 oz Chicken stock, a rich one; 1 c Artichoke hearts, frozen or canned, cut in quarters; 2 tb Parsley, chopped; Salt and white pepper to taste; 2 Sprigs parsley, for garnish

Biblical steps for giving reproof: 1. Preliminary- Realize that you are not on the sin patrol! It is your responsibility to look for the good in others and seek ways to edify your brothers and sisters in Christ (1 Thes. 5:11). Confronting others should only occur when the sin is brought to your personal attention (1 Cor. 5:1-5), not news that you received from another. Also, be sure that it is a biblical sin and not just an issue of preference! 2. Pray for the offender hat God would give him or her awareness of the sin (Psm. 119:18) and that God soften his or her heart to the truth in your rebuke (Psm. 51:17). Pray also for yourself that God will use you as a mouthpiece for His glory (Rom. 12:1) and the other’s good (Heb. 10:24). That He will rightly prepare your heart (Psm. 139:23). Have you sinned against the offender (and God) regarding this matter by demonstrating gossip (2 Cor. 12:20), bitterness (Heb. 12:15), judgmentalism (Mt. 7:1-2) or lack of forgiveness (Eph. 4:32)? Is your spirit right with God prior to the confrontation by demonstrating proper motives (1 Cor. 4:3-5), self-examination (Mt. 7:5), humility (Gal. 6:1, 3) and gentleness (Gal. 6:1)? 3. Confront him or her with the Word (Heb. 4:12). Initially go in private (Mt. 18:15). Take the offender to specific Bible passages that directly address the situation (2 Ti. 3:16-17). Explain/reason/dialogue where necessary (Pr. 25:15). Point him or her to Christ for forgiveness and repair (1 Jn. 1:8-9). Restore the relationship if necessary (Mt. 5:24). Pray together (Jas. 5:16). 4. Offer assistance – bear his or her burdens (Gal. 6:2), prayer (1 Sa. 12:23), accountability (Pr. 27:17) , encouragement (1 Thes. 5:11), counseling (Pr. 27:9) and tangible help (1 Jn. 3:18).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Chicken	2	Servings

INGREDIENTS

12	oz	Chicken breasts, boneless & skinless, well trimmed, pounded to 1/4" thickness
1/2	c	Flour
1	ts	Salt
2	tb	Olive oil, not extra virgin
1		Clove garlic, chopped
1	tb	Shallots, chopped
1	c	Mushrooms, quartered
4	oz	Dry white wine
4	sl	Lemon
6	oz	Chicken stock, a rich one
1	c	Artichoke hearts, frozen or canned, cut in quarters
2	tb	Parsley, chopped
		Salt and white pepper to taste
2		Sprigs parsley, for garnish

INSTRUCTIONS

Dip the well trimmed and pounded chicken breasts in flour seasoned with 1
teaspoon salt. In a saute pan that has been preheated along with the olive
oil, put in the chicken breasts as the oil begins to shimmer. Cook until
light golden on both sides, about 10 minutes on medium-low heat. Remove
from the pan and keep warm. Now add the shallots, mushrooms and garlic and
cook for two minutes (do not brown). Add the lemon slices, white wine and
chicken stock. Bring to a boil over high heat and cook until the liquid is
reduced to half its original volume, now about 5 ounces. Season with salt
and ground white pepper to your liking (I would start with 2 or 3 dashes of
white pepper and 1/2 teaspoon of salt). Bring the sauce to a boil over
medium heat and reduce to simmer. Place the artichoke hearts and warm
chicken breasts back in with the sauce and cook half-covered for 3-4
minutes to re-heat the chicken. Add the chopped parsley and serve with
pasta of your choice; thin linguine is a good choice. Garnish everything
with sprigs of parsley.
Note* In Italy this dish is finished at the last minute by adding a mixture
of chopped garlic, grated lemon, oregano and, believe it or not-- butter.
If you would like to do the same, here's how to make this butter. Combine 2
tablespoons unsalted butter with 1/2 teaspoon minced garlic, 1/4 teaspoon
grated lemon rind and a pinch of oregano. Just before serving the dish,
blend the butter into the sauce over very low heat, do not boil!
Found at this web site: <http://www.goodcooking.com/chixartc.htm>
MC_Busted by Brenda Adams <adamsfmle@sprintmail.com>; mc posted 6/29/97
Recipe by: Chef John J. Vyhnanek, Good Cooking Posted to MC-Recipe Digest
V1 #650 by Badams <adamsfmle@sprintmail.com> on Jun 29, 1997

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