Sunday, November 4, 2007

Chicken and Artichoke hearts

So yummy....

2 chicken breasts
olive oil
2 cups artichoke hearts
1/2 cup flour
1 tablespoon butter
1/2 cup chicken stock
salt and pepper to taste

Pound chicken breasts until they are 1.5 their original size, dredge in flour.
In a heated pan coat with olive oil and place each breast in pan. Cook through, turning once.
When cooked remove chicken from pan. Add chicken stock to deglaze pan. When stock is simmering add artichoke hearts and stir to heat through. Add butter to thicken and add salt and pepper to taste.
To serve pour artichoke sauce over chicken breasts.
It's so good!

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