Garnish with additional lemons, parsley
or cilantro and serve with French bread to soak up the sauce.
Artichoked Chicken Breasts
2 lbs. baby artichokes
3 to 4 whole chicken breasts, halved
2 T. cornstarch
1/3 C. extra virgin olive oil
1 large onion, cut in 1/4 inch thick slices
2 cloves garlic, minced
1 T. dried coriander
1 t. salt
1 t. pepper
1/8 t. saffron
1/2 C. white wine
1/2 C. chicken broth
1 lemon, quartered
1 (5 oz.) jar green olives with juice
8 oz. button mushrooms, washed and trimmed
lemon wedges, cilantro or parsley, for garnish
Rinse artichokes. Set out a large bowl of cold water and add lemon juice. Cut
off base and top third of each artichoke and drop in acidulated water as you
work. Snap off outer leaves until you reach leaves that are yellow at the
bottom. Cut artichokes in quarters lengthwise and keep in acidulated water.
Dust each chicken breast lightly with cornstarch. Heat olive oil in large
skillet over medium-high heat. Add chicken breasts and brown lightly on each
side. Lift out browned breasts and set aside.
Add onion, garlic, cilantro, salt, pepper and saffron to skillet and cook and
stir until tender, 5 minutes. Drain artichokes, add to skillet and cook and stir
another 5 to 10 minutes. Return chicken breasts to skillet. Add wine, chicken
broth and lemon. Cover and simmer until chicken is tender, about 1 hour. Add
mushrooms and olives, cover and cook another 5 minutes.
Arrange chicken breasts in deep platter or serving dish and spoon sauce over.
Makes 6 servings.