Lemon Chicken Scaloppine With Artichokes

365 Ways to Cook Chicken

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄4 cup flour
•  salt and pepper
• 4  chicken breasts, boneless and skinless (pounded to 1/4 inch thick)
• 2  tablespoons butter
• 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 (16 ounce) can artichoke hearts, drained and quartered
• 8  thin lemon slices

Directions

1. Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour to coat. Shake off excess.
2. In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes per side. Remove and keep warm.
3. Add garlic to pan and cook for 1 minute, until translucent. Add broth, vermouth, marjoram, and bay leaf to the pan.
4. Bring to a boil, stirring constantly.
5. Return chicken to the pan; add artichoke hearts and 4 lemon slices. Cover and simmer 10-15 minutes, until liquid begins to thicken and flavors are blended. Discard bay leaf and lemon slices.
6. Arrange chicken and artichokes on a platter. Pour sauce over chicken. Garnish with remaining lemon.