Serves 4

Unlike me, Frank does not enjoy puttering around in the kitchen. He loves the results, but cooking is not his favorite way to spend his free time. (He’d be more apt to watch a game on TV or visit with friends.) When he does cook, I can almost guarantee that it will be something quick and carefree. But there is one exception, and it’s this recipe. I’ve never dared ask just who Nancy is, but Frank once won a cooking contest using her recipe, so he’s been fond of it ever since.

He says to point out that the cooked lemon with rind does remain as a part of the food. It adds an unusual taste and texture. If you don’t like a strong lemony flavor, you might start by using half the lemon that the recipe calls for. That’s what I do when I make this recipe.

4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast

1 tablespoon vegetable oil

1 clove garlic, minced

1/2 lemon with peel, very thinly sliced

1/2 pound fresh mushrooms, sliced

1/4 cup dry white wine

1 tablespoon flour

1/2 teaspoon salt or to taste

1/4 teaspoon ground pepper

1/4 teaspoon dried oregano

1 can (14-ounces) water-packed whole artichoke hearts, drained and quartered

Place chicken breasts between sheets of plastic wrap. Pound to 1/4 inch thickness and cut into 2 inch squares. If using thin sliced boneless Roaster breast, skip the pounding and simply cut into 2 inch squares.

Frying Pan Method:

In a large skillet over medium heat, hat oil. Add garlic and saute until soft. Add lemon and mushrooms and saute 1 to 2 minutes. Add all other ingredients except artichokes. Fry, stirring frequently, approximately 15 minutes or until chicken is cooked through. Add artichokes and heat.

aMicrowave Method:

In 3-quart microwave-safe round dish, combine oil, mushrooms, lemon slices and garlic; cover with plastic wrap. Microwave at HIGH (100% power) 3 minutes, stirring once. In a 1-cup glass measuring cup, combine wine and flour; stir into mushroom mixture.

Arrange chicken pieces on top of mushroom mixture and cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 6 minutes per pound, stirring mixture 3 times. Sprinkle with salt, pepper and oregano. Stir in artichoke quarters; re-cover and microwave at HIGH 2 minutes. Let stand, covered, 5 minutes.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Chicken Breast Recipes