Greek Chicken with Artichokes

Greek Chicken with Artichokes

Ingredients

• 4 large chicken breast halves (about 2 pounds)
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 clove garlic, chopped
• 1 cup water
• 1 teaspoon instant chicken bouillon
• 1 (14 ounce) can small artichoke hearts, drained
• 2 tablespoons lemon juice
• 1 teaspoon cornstarch
• 2 eggs

Cooking Directions

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. Add water and bouillon. Heat to boiling; reduce heat. 
5. Cover and simmer 10 minutes. Add artichoke hearts. Cover and simmer until chicken is done and artichoke hearts are hot, about 5 minutes.
6. Remove chicken and artichoke hearts to warm platter with slotted spoon; keep warm. 
7. Beat lemon juice, cornstarch and egg in small bowl until smooth, using fork. 
8. Add enough water to pan juices to measure 1 cup. 
9. Beat into egg mixture, using fork. Return mixture to skillet. 
10. Heat to boiling over medium heat; boil and stir 1 minute. 
11. Pour sauce over chicken and artichokes. Sprinkle with minced parsley if desired.