Chicken a la Nancy
352
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.
Ingredients
| 2 | whole |
chicken breasts
large |
* |
| 2 | tablespoons |
vegetable oil
|
|
| 1 | clove |
garlic
crushed |
|
| 1 | x |
lemon
half of, with rind, sliced thin |
* |
| ½ | pound |
mushrooms
fresh, sliced |
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | cup |
white wine
dry |
* |
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
* |
| ¼ | teaspoon |
oregano
|
* |
| 14 | ounce can |
artichoke hearts
hlaved or quartered |
|
| 1 | x |
rice pilaf
or mixed rices |
* |
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.
