Lemon chicken with artichokes |
Ingredients: |
Method: |
3 lbs boneless chicken breasts
2 Tbsp flour
1/4 tsp each, salt + pepper
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Cut the chicken into 2-inch pieces. Place in a single layer in
a shallow container [I use the lid of the roasting pan in which
I will cook this dish] Sprinkle on the flour, salt and pepper.
Toss the chicken pieces to coat them all lightly. Set aside.
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3 Tbsp olive oil
2 onions, thinly sliced
3 cups thinly sliced mushrooms
2 cloves garlic, chopped
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In a large, heavy-bottomed pan, heat the oil, and saute the
onions, mushrooms and garlic, stirring often, until tender but
not browned.
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3/4 cup chicken stock
1 1/4 cups dry white wine
1 bay leaf
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Add the chicken pieces, the stock, the wine and bay leaf and
bring to a gentle boil. Reduce the heat to simmer the mixture,
uncovered, for 10 minutes, stirring occasionally.
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1 20 oz can artichoke hearts
3 Tbsp parsley, chopped
1/4 tsp dried thyme
1/4 tsp basil
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Drain the artichokes, rinse under cold water, drain again and
cut into smaller, vertical pieces. Push them down into the
chicken mixture. Add the basil, parsley and thyme. Continue to
simmer for 15 mins. or until the chicken is cooked and the
sauce is thickened.
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1 or 2 lemons, sliced
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Shortly before serving, lay the lemon slices on top, cover the
pan, and heat gently.
Don't leave the lemon slices in too long, or put them in
too early, or they will give the dish a bitter taste.
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To serve, remove the lemon slices and sprinkle with chopped
parsley. This is good over rice.
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Serves 6-8
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source: Elizabeth Baird, Toronto Star, c1980s
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