Chicken a la Marty
Posted by moderndaygourmet on August 31, 2007
This is another one from Sarah. I’ve only made it once, but it is great, and a good thing to make for company.
4 skinless, boneless chicken breasts
1/4 c. vegetable oil
1 garlic clove, minced or pressed in a press
1/2 lb. mushrooms, sliced
1 lemon, thinly sliced
1 Tb. flour
1 tsp. salt
1/4 tsp freshly ground pepper
1/4 tsp. oregano
1/2 c. dry white wine
1 can (14 oz.) artichoke hearts, drained and quartered
The recipe calls for pounding the chicken breasts to 1/4″ in thickness. I simply slice the breasts in 1/4″slices. Much easier. Then cut into 2″ squares (or so. This is not rocket science.) Heat oil in a large frying pan or dutch oven, and cook the chicken til tender and cooked through. Remove chicken. Add garlic, lemon slices and mushrooms to the pan and cook until tender, 2-5 minutes. Sprinkle with the flour, salt, pepper and oregano. Cook, stirring, one minute. Add wine and bring to a boil, stirring until mixture thickens. Add artichokes. Return chicken to pan. Simmer 2 minutes or so, til heated through.