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Chicken Breast w/Artichoke Hearts | ![]() |
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3 medium whole
chicken breast halved 1 cup all-purpose flour 2 tblsp. olive oil 2 tblsp butter or margarine 3/4 tsp. salt 1/8 tsp. white pepper |
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3
tblsp.brandy 2 tblsp. lemon juice 1 1/2 cups water 2 chicken flavor bouillon cubes 1 cup sour cream 2 cans artichoke hearts |
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1- On waxed paper,
coat chicken breasts with flour. In skillet over medium-high heat, in
hot oil, cook chicken until lightly browned on all sides. Place chicken
in baking dish; set aside. Preheat oven to 350 degrees. 2- In 2 quart saucepan over low heat, melt butter or margarine, stir in 2 tblsp. flour, salt and pepper until smooth. Gradually stir in brandy, lemon juice, water and chicken bouillon; cook, stirring constantly, until thickened and smooth. With wire whisk, gradually blend in sour cream; for mixture over chicken. 3- Cover baking dish tightly with foil and bake 45 minutes. 4- Remove foil and add artichoke hearts; cover and return to oven, continue baking 15 minutes longer or until chicken is fork tender. |
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