LEMON CHICKEN SCALOPPINE WITH ARTICHOKES

By Lutie

Over the summer, Larry Boratto brought this chicken dish to Connie and Angelo’s house one Sunday. It was really delicious, so I asked for the recipe.

Ingredients

• 1/4 Cup flour
• Salt & Pepper
• 4 Skinless, boneless chicken breast halves, pounded thin
• 2 Tbs. butter
• 1 Tbs. vegetable oil
• 1 Garlic clove, minced
• 1 Cup chicken broth
• 1/4 Cup dry vermouth
• 1/4 Tsp. dried marjoram
• 1 Bay leaf
• 1 Can artichoke hearts, drained and quartered
• 8 Thin lemon slices

Preparation

Step 1

Combine flour, salt and pepper. Dredge chicken breasts, shake off excess. Melt butter in large frying pan and add oil. Cook chicken until lightly browned and remove. Add garlic to pan and cook one minute. Add broth, vermouth, marjoram and bay leaf. Bring to boil, stirring constantly. Return chicken to pan, add artichokes and 4 lemon slices. Cover and simmer 10-15 minutes until liquid thickens. Discard bay leaf and lemon slices.

Arrange chicken on serving platter and pour sauce over. Garnish with remaining lemon slices.