Free Online Recipes

Ingredients:

• 4 large chicken breast halves (about 2 pounds)
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 clove garlic, chopped
• 1 cup water
• 1 teaspoon instant chicken bouillon
• 1 (14 ounce) can small artichoke hearts, drained
• 2 tablespoons lemon juice
• 1 teaspoon cornstarch
• 2 eggs

Directions:

• Remove bones and skin from chicken breast halves. Heat oil in 10-inch skillet until hot.
• Cook chicken over medium heat until brown on both sides, about 15 minutes. Drain fat.
• Sprinkle chicken with salt, pepper and garlic. Add water and bouillon. Heat to boiling. Reduce heat. Cover and simmer 10 minutes.
• Add artichoke hearts. Cover and simmer until chicken is done and artichoke hearts are hot, about 5 minutes.
• Remove chicken and artichoke hearts to warm platter with slotted spoon. Keep warm.
• Beat lemon juice, cornstarch and egg in small bowl until smooth, using fork.
• Add enough water to pan juices to measure 1 cup. Beat into egg mixture, using fork. Return mixture to skillet.
• Heat to boiling over medium heat. Boil and stir 1 minute. Pour sauce over chicken and artichokes.
• Sprinkle with minced parsley if desired.