Dr. Lora Graves shares her chicken with artichokes recipe. This recipe makes two servings.
Ingredients
- ¼ cup mayonnaise or salad dressing
- 1 tablespoon cooking oil
- 2 teaspoon white wine vinegar
- ¼ cup dry white wine
- 2 teaspoon country-style Dijon mustard or prepared mustard
- Dash garlic salt
- ½ of a 14-ounce can artichoke hearts, drained and quartered
- Dash garlic salt
- 1 whole large chicken breast (1 pound) (Skinned, boned, and halved lengthwise)
- Cooked whole baby carrots (optional)
Directions
- In a small mixing bowl stir together mayonnaise or salad dressing, vinegar, mustard and dash garlic salt, set aside.
- Place chicken breast halves between 2 pieces of clear plastic wrap, use the flat side of meat mallet to pound to ¼ inch thickness.
- In large skillet heat oil; brown chicken for 2 minutes on each side. Drain.
- Add wine and dash garlic salt
- Cover and simmer 4 minutes.
- Add artichoke hearts, cover and simmer about 2 minutes or until chicken is tender and artichoke hearts are heated through.
- Remove chicken, reserving 2 Tablespoon of the drippings.
- Arrange chicken and artichoke hearts on warm dinner plate, keep warm.
- Add mayonnaise mixture to drippings in skillet.
- Cook and stir until heated through.
- Spoon over chicken.
- Serve with whole baby carrots.