Greek Chicken with Artichokes
(Kottopoulo me Anginares)


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Ingredients

  • 4 large chicken breast halves (about 2 pounds)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 clove garlic, chopped
  • 1 cup water
  • 1 teaspoon instant chicken bouillon
  • 1 (14 ounce) can small artichoke hearts, drained
  • 2 tablespoons lemon juice
  • 1 teaspoon cornstarch
  • 2 eggs

Instructions

  1. Remove bones and skin from chicken breast halves. Heat oil in 10-inch skillet until hot. Cook chicken over medium heat until brown on both sides, about 15 minutes; drain fat. Sprinkle chicken with salt, pepper and garlic. Add water and bouillon. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Add artichoke hearts. Cover and simmer until chicken is done and artichoke hearts are hot, about 5 minutes.
  2. Remove chicken and artichoke hearts to warm platter with slotted spoon; keep warm. Beat lemon juice, cornstarch and egg in small bowl until smooth, using fork. Add enough water to pan juices to measure 1 cup. Beat into egg mixture, using fork. Return mixture to skillet. Heat to boiling over medium heat; boil and stir 1 minute. Pour sauce over chicken and artichokes. Sprinkle with minced parsley if desired.

Yields 4 servings.

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