RECIPE – Chicken & Artichokes



  • 1 lb. chicken tenders (or strip-cut breasts)
  • 1 lemon, sliced
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 TBSP olive oil
  • 1 TBSP butter
  • 1 package frozen artichoke hearts
  • 2 cups sliced mushrooms
  • 1/2 cup dry Vermouth or Marsala
  • 1 chicken bouillon cube
  • 1/4 cup water


Cut up chicken into 2 inch strips. Dip pieces in egg and cover with breadcrumbs. Brown in olive oil/butter mixture. Remove to warm dish.

Scrape bottom of pan and add chicken bouillon (dissolved in water). Add Vermouth or Marsala. Cook 2 minutes and put return chicken to pan. Cover with sliced mushrooms, artichoke hearts and lemon slices.

Cook 10 – 15 minutes uncovered and mix before serving with rice or couscous.


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