This recipe is for My little big man in the house. He LOVES artichokes. So since we have not made this yet I can't give you a rating- but I will let you know how it goes! =)
Ingredients
1 tablespoon unsalted DF "butter"
1/3 cup GF flour
1/4 teaspoon salt
4 skinless, boneless chicken breast halves
2 lemons, juiced
1 cup chicken broth
2 tablespoons Worcestershire sauce
1/4 cup white cooking wine
1/2 teaspoon minced garlic
1 teaspoon dried basil
1 (14 ounce) can artichoke hearts, drained and chopped
1 tablespoon cornstarch
1/4 cup water
Directions
Melt butter in a large skillet over medium heat. Combine the GF flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.
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