Lemon Chicken Scaloppine With Artichokes

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine flour, salt and pepper in a shallow dish. Dredge chicken 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 per side. Remove and keep warm.
  • Add garlic to pan and cook for 1 minute, until translucent. Add broth, vermouth, marjoram, and bay leaf to the pan.
  • Bring to a boil, stirring constantly.
  • 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.
  • Arrange chicken and artichokes on a platter. Pour sauce over chicken. Garnish with remaining lemon.
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