Pan-Cooked Chicken

By DebCooks

Tender pan cooked chicken Italian style. Artichokes are used to flavor this chicken.

Ingredients

• 4 chicken breasts, part boned
• 2 T olive oil
• 2 T butter
• 2 red onions, cut into wedges
• 2 T lemon juice
• 2/3 c dry white wine
• 2/3 c chicken stock
• 2 tsp flour
• 14 oz canned artichoke halves, drained and halved
• salt and pepper

Preparation

Step 1

Season the chicken with salt and pepper to taste. Heat the oil and 1 T butter in a large skillet. Add the chicken and cook for 4 to 5 minutes one each side or until golden. Remove from the pan with a slotted spoon. Toss the onion in the lemon juice, then add to the skillet. Gently cook, stirring for 3-4 minutes, or until just beginning to soften. Return the chicken to the pan. Pour in the wine, stock, and bring to a boil. Cover and simmer for 30 minutes. Remove the chicken from the pan, reserving the cooking juices, and keep warm. Bring the juices to a boil, and boil rapidly for 5 minutes. Blend the remaining butter with the flour to form a paste. Reduce the juices to a simmer and spoon the paste into the skillet. Adjust the seasoning, then stir in the artichoke hearts and cook for an additional 2 minutes. Pour the mixture over the chicken.