Pan Cooked Chicken

By MissHeather

Ingredients

• 4 chicken breast, part boned
• 2 T butter
• 2 T olive oil
• 2 red onions cut in wedges
• 2 T lemon juice
• 2/3 C dry white wine
• 2/3 C chicken stock
• 2 tsp all-purpose flour
• 14 oz artichoke halves, drained and halved
• salt and pepper
• chopped fresh parsley, to garnish

Details

Servings 4

Preparation

Step 1

Season the chicke with salt and pepper. Heat the oil and 1 T ob the butter in a large skillet. Add the chicken ad fry for 4-5 minutes on each side until lightly golden. Remove from the skillet using a slotted spoon.

Toss the onion in the lemon juice and add to the skillet. Gently fry, stirring for 3-4 minutes until just beginning to soften.

Return the chicken to the pan. Pour in the wine and stock, bring to a boil, cover, and simmer getly for 30 mintues.

Remove the chicken from the skillet, reserving the juices, and keep warm. Bring the juices to a boil and boil rapidly for 5 minutes.

Blend the rmemaining butter with the flour to form a smooth paste. Reduce the juices to a simmer and spoon the paste into the skillet, stirring until thickeed and fully incorporated.

Adjust the seasoning, stir in the artichokes and cook for a further 2 minutes. Pour the mixture over the chicken and garnish with parsley.