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