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Recipe by: dixy
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See below ingredients and instructions of the recipe
-Waldine Van Geffen VGHC42A
2 lb Chicken breasts; bone, skin,
-1-1/2" chunks
Flour for dredging
Salt and freshly ground
-pepper to taste
1/4 c Olive oiil
2 lg Cloves garlic; finely chop
1 ts Dried oregano
14 oz Can artichoke hears; drain,
-cut in half
3 tb Lemon juice
1 c Water
1/4 c Fresh parsley; chop
Season the flour with salt and pepper and dredge chicken in flour
mixture. Heat the oil and garlic in a large skillet. When hot, add
the chicken. Sprinkle with oregano and simmer over medium-high heat 3
to 4 minutes. Add the artichoke hearts, drizzle with lemon juice and
add water. Cover and simmer until the chicken is done, 5 to 10
minutes, adding parsley in the last couple of minutes. Source:
Uncommon Gourmet (wrv)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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