Greek Chicken With Artichokes (Kottopoulo Me Anginares) Recipe
Greek Chicken with Artichokes (Kottopoulo me Anginares)
4 large chicken breast halves (about 2 pounds)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, chopped
1 cup water
1 teaspoon instant chicken bouillon
1 (14 ounce) can small artichoke hearts, drained
2 tablespoons lemon juice
1 teaspoon cornstarch
2 eggs
Remove bones and skin from chicken breast halves
Heat oil in 10-inch skillet until hot
Cook chicken over medium heat until brown on both sides, about 15 minutes; drain fat
Sprinkle chicken with salt, pepper and garlic
Add water and bouillon
Heat to boiling; reduce heat
Cover and simmer 10 minutes
Add artichoke hearts
Cover and simmer until chicken is done and artichoke hearts are hot, about 5 minutes
Remove chicken and artichoke hearts to warm platter with slotted spoon; keep warm
Beat lemon juice, cornstarch and egg in small bowl until smooth, using fork
Add enough water to pan juices to measure 1 cup
Beat into egg mixture, using fork
Return mixture to skillet
Heat to boiling over medium heat; boil and stir 1 minute
Pour sauce over chicken and artichokes
Sprinkle with minced parsley if desired
Yields 4 servings
Leave a Comment