Chicken à la Nancy
4 skinless boneless chicken breast halves
1/4 cup olive oil
1 garlic clove, finely chopped
1/2 pound mushrooms, sliced
1/2 lemon, thinly sliced
1/4 tsp pepper
1/4 tsp. oregano
1/2 cup chicken broth (substituted for dry white wine in original recipe)
1 tbsp arrowroot powder (substituted for flour in original recipe)
1 14 oz. can whole artichoke hearts, drained and quartered
Pound chicken breasts to 1/4" thickness between sheets of plastic wrap or
wax paper. Cut into 2 inch squares. In a large fry pan, heat oil over med.
heat. Add chicken and cook 2-3 minutes a side, until tender and opaque.
Remove chicken and keep warm. Add garlic, lemon and mushrooms to the same
pan. Cook until tender, 3-5 minutes. Sprinkle with arrowroot powder, pepper
and oregano. Cook, stirring, 1 minute. Add broth, and bring to a boil,
stirring until mixture thickens. Add artichokes and return chicken to pan.
Simmer 2 minutes, until heated through.
From: Frank Perdue in 365 Ways to Cook Chicken