 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
||||||||||||||||||||||||||
 |
 |
 |
 |
 |
 |
 |
 |
|||||||||||||||||||
 |
|
 |
||||||||||||||||||||||||
 |
 |
 |
||||||||||||||||||||||||
 |
|
 |
||||||||||||||||||||||||
 |
|
|
Chicken Breast w/Artichoke Hearts | |
 |
|||||||||||||||||||||
 |
||||||||||||||||||||||||||
 |
|
 |
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 |
|
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 |
 |
||||||||||||||||||||
 |
||||||||||||||||||||||||||
 |
9 |  |
 |
 |
||||||||||||||||||||||
 |
 |
|||||||||||||||||||||||||
| 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. |
 |
|||||||||||||||||||||||||
 |
||||||||||||||||||||||||||
| |
||||||||||||||||||||||||||
| Back
to Main Dishes Index My Profile / Contact Me / Credits / Submit a Recipe  |
||||||||||||||||||||||||||
