Title: Chicken Lucia
Categories: Chicken Vegetable
Yield: 6 Servings
| 2 | lb | Chicken breasts; bone, skin, 1-1/2" chunks |
| | | Flour for dredging |
| | | Salt and freshly ground pepper to taste |
| 1/4 | c | Olive oiil |
| 2 | lg | Cloves garlic; finely chop |
| 1 | ts | Dried oregano |
| 14 | oz | Can artichoke hears; drain, cut in half |
| 3 | tb | Lemon juice |
| 1 | c | Water |
| 1/4 | c | Fresh parsley; chop |
Season the flour with salt and pepper and dredge chicken in flour mixture.
Heat the oil and garlic in a large skillet. When hot, add the chicken.
Sprinkle with oregano and simmer over medium-high heat 3 to 4 minutes. Add
the artichoke hearts, drizzle with lemon juice and add water. Cover and
simmer until the chicken is done, 5 to 10 minutes, adding parsley in the
last couple of minutes. Source: Uncommon Gourmet (wrv)