Dredge cut chicken pieces (breast) in flour with salt and pepper. Brown in olive oil; you are using an iron skillet, right?? Take the chicken out and set it aside.
Saute: shallots, green and red pepper strips, mushrooms, garlic. When the vegetables start to change consistency add artichoke hearts, squeeze half a lemon in, and chicken broth. Return the chicken to the pot and simmer until the chicken is done. You will probably want to thicken the sauce before you eat it. I take some of the broth out, let it cool, and then add corn starch for my thickener.
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