CHICKEN BREASTS WITH ARTICHOKES
4 half-breasts of chicken
1 Tbsp. flour
3/4 tsp. salt
1/4 tsp. paprika
1/8 tsp. white pepper
1 1/2 tsp.cornstarch
1 jar marinated artichokes
2 Tbsp. finely chopped onion
1/2 c. dry white table wine
2 Tbsp. almond slivers
1 Tbsp. butter
Bone chicken if desired. Mix flour, salt, paprika and
pepper on sheet of waxed paper. Roll chicken in mixture.
Spoon 2 tablespoons oil from top of artichokes into
skillet and heat. Place chicken, skin side down, in pan.
Brown slowly over moderate heat, turning to brown all sides.
Add onion when chicken is almost brown. Spoon off any excess
fat. Add wine to chicken, heat to boiling and cover. Turn
down heat and simmer 10 to 15 minutes until chicken is tender.
Meanwhile, saute almonds in butter until lightly browned
(watch carefully to keep from browning too much). Set aside.
Add artichokes to chicken. Mix cornstarch with remain-
ing marinade and gently stir into liquid in skillet. Simmer a
minute until slightly thickened. Remove chicken and artichokes
to serving dish. Spoon liquid over and sprinkle with toasted
almonds. Serve with salad of greens, thin apple slices and
strips of Monterey or Cheddar cheese