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Greek Chicken with Artichokes (Kottopoulo me
Anginares)
4
2
1
1
1
1
1
1
2
1
2
large chicken breast halves (about 2 pounds)
tablespoons vegetable oil
/2 teaspoon salt
/8 teaspoon pepper
clove garlic, chopped
cup water
teaspoon instant chicken bouillon
(14 ounce) can small artichoke hearts, drained
tablespoons lemon juice
teaspoon cornstarch
eggs
Remove bones and skin from chicken breast halves. Heat oil in 10−inch skillet until hot. Cook chicken
over medium heat until brown on both sides, about 15 minutes; drain fat. Sprinkle chicken with salt,
pepper and garlic. Add water and bouillon. Heat to boiling; reduce heat. Cover and simmer 10
minutes. Add artichoke hearts. Cover and simmer until chicken is done and artichoke hearts are hot,
about 5 minutes.
Remove chicken and artichoke hearts to warm platter with slotted spoon; keep warm. Beat lemon
juice, cornstarch and egg in small bowl until smooth, using fork. Add enough water to pan juices to
measure 1 cup. Beat into egg mixture, using fork. Return mixture to skillet. Heat to boiling over
medium heat; boil and stir 1 minute. Pour sauce over chicken and artichokes. Sprinkle with minced
parsley if desired.
Yields 4 servings.
Greek Chicken with Artichokes (Kottopoulo me Anginares)
25
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