Greek Chicken with Artichokes (Kottopoulo me Anginares)
Ingredients
- 4 each chicken breast halves (about 2 pounds)
- 2 tbsp vegetable oil
- 0.5 tsp salt
- 1/8 tsp pepper
- 1 clove garlic, chopped
- 1 cup water
- 1 tsp instant chicken bouillon
- 1 each ounce) can small artichoke hearts, drained
- 2 tbsp lemon juice
- 1 tsp cornstarch
- 2 each eggs
Instructions
- 1
Remove bones and skin from chicken breast halves.
- 2
Heat oil in 10-inch skillet until hot.
- 3
Cook chicken over medium heat until brown on both sides, about 15 minutes; drain fat.
- 4
Sprinkle chicken with salt, pepper and garlic.
- 5
Add water and bouillon.
- 6
Heat to boiling; reduce heat.
- 7
Cover and simmer 10 minutes.
- 8
Add artichoke hearts.
- 9
Cover and simmer until chicken is done and artichoke hearts are hot, about 5 minutes.
- 10
Remove chicken and artichoke hearts to warm platter with slotted spoon; keep warm.
- 11
Beat lemon juice, cornstarch and egg in small bowl until smooth, using fork.
- 12
Add enough water to pan juices to measure 1 cup.
- 13
Beat into egg mixture, using fork.
- 14
Return mixture to skillet.
- 15
Heat to boiling over medium heat; boil and stir 1 minute.
- 16
Pour sauce over chicken and artichokes.
- 17
Sprinkle with minced parsley if desired.
- 18
Yields 4 servings.