This recipe is from Betty Crocker’s New International Cookbook. It is really good! I served it with whole wheat cous cous and a green salad.
Greek Chicken with Artichokes
4 boneless skinless chicken breasts
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, chopped
1 cup chicken stock
1 can (14 ounces) small artichoke hearts, drained
2 tablespoons lemon juice
1 teaspoon cornstarch
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 chicken stock. 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 artichokes 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 minutes. Pour sauce over chicken and artichokes. Sprinkle with snipped parsley if desired.