Greek chicken with artichokes recipe
Recipe 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
Recipe method:
- 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.
Tags: chicken, artichokes, recipe, greek, recipes, cooking