Recipe - Chicken Luncheon Sandwich

Waldine Van Geffen VGHC42A
2 pound Chicken breasts; bone, skin,
11/2" chunks
Flour for dredging
Salt and freshly ground
pepper to taste
One fourth cup Olive oiil
2 lg Cloves garlic; finely chop
1 teaspoon Dried oregano
14 ounce Can artichoke hears; drain,
cut in half
3 tablespoon Lemon juice
1 cup Water
One fourth cup Fresh parsley; chop

Season the flour with salt and pepper and dredge chicken in flour mixture.
Heat the oil and garlic in a large skillet. When hot, add the chicken.
Sprinkle with oregano and simmer over mediumhigh heat 3 to 4 minutes. Add
the artichoke hearts, drizzle with lemon juice and add water. Cover and
simmer until the chicken is done, 5 to 10 minutes, adding parsley in the
last couple of minutes. Source: Uncommon Gourmet (wrv)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini