Lemon Chicken Scaloppini with Artichokes
What You Need
1/4 cup flour
Salt and freshly ground pepper
4 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
2 tablespoons butter or margarine
1 tablespoon vegetable oil
1 garlic clove, minced
1 cup chicken broth
1/4 cup dry vermouth
1/4 teaspoon dried marjoram
1 bay leaf
1 can artichoke hearts, drained and quartered
8 thin lemon slices
Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts in flour to coat; shake off excess.
In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes a side. Remove and keep warm.
Add garlic to pan and cook for one minute, until translucent. Add broth, vermouth, marjoram, and bay leaf to pan. Bring to a boil, stirring constantly. Return chicken to pan; add artichoke hearts and 4 lemon slices. Cover and simmer 10 to 15 minutes to thicken and until flavors are blended. Discard bay leaf and lemon slices.
Arrange chicken and artichokes on platter. Pour sauce over chicken. Garnish with remaining lemon slices. Makes 4 servings.