Lemon Chicken Scaloppine With Artichokes

• cup flour↗1⁄4 cup
• salt and pepper
• chicken breasts, boneless and skinless (pounded to 1/4 inch thick)↗4

  (pounded to 1/4 inch thick)

• tablespoons butter↗2 tablespoons
• tablepoon vegetable oil↗1 tablepoon
• garlic clove, minced↗1

  minced

• cup chicken broth↗1 cup
• cup dry vermouth↗1⁄4 cup

  dry

• teaspoon dried marjoram1⁄4 teaspoon

  dried

• bay leaf↗1
• (16 ounce) can artichoke hearts, drained and quartered1 ounce

  drained and quartered

• thin lemon slices8

Step-by-step instructions

1. 1

   Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour to coat. Shake off excess.

2. 2

   In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes per side. Remove and keep warm.

3. 3

   Add garlic to pan and cook for 1 minute, until translucent. Add broth, vermouth, marjoram, and bay leaf to the pan.

4. 4

   Bring to a boil, stirring constantly.

5. 5

   Return chicken to the pan; add artichoke hearts and 4 lemon slices. Cover and simmer 10-15 minutes, until liquid begins to thicken and flavors are blended. Discard bay leaf and lemon slices.

6. 6

   Arrange chicken and artichokes on a platter. Pour sauce over chicken. Garnish with remaining lemon.