This is one of our favorites. I add more lemon (yes, with the rind!). It’s sooo good! Not bitter. I looked online to find it because I misplaced my “Award winning recipes” cookbook in the move. I use vinegar instead of wine (about half the amount) because we don’t stock wine.
YIELD
2 servingsPREP
25 minCOOK
15 minREADY
40 minIngredients
Directions
Skin and bone chicken.
Cut in 2 inch squares.
Heat oil in frypan over Medium heat.
Add garlic.
Sauté until soft.
Add lemon and fresh mushrooms.
Sauté until soft.
Stir in chicken.
Cook a few minutes.
Add flour, wine and seasoniongs.
Cook, stirring frequently for 15 minutes until chicken is done.
Add artichoke hearts and heat.
Serve with rice pilaf or mixed rices.
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