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
- 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