Name: Chicken with Heart
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

But why this disciplined emphasis on tradition and memory? Because of the rootlessness of today’s culture. The contemporary world’s post-Christian mind-set, its confusing pluralism, its broken families, the high rate of divorces, and the nomadic mobility of so many have produced a generation without memory or tradition. And frankly this is where many Christian families are- especially if they have not come from Christian backgrounds. These Christians feel rootless, alien, and insecure. This is sufficient reason from every Christian family to take conscious and disciplined measures to cultivate tradition and memory. But there is an even more compelling reason. Namely, God’s Word dramatically recommends that all believing families cultivate both spiritual memory and spiritual traditions to commemorate and celebrate God’s goodness (Kent and Barbara Hughes).

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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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