cook, I can almost guarantee that it will be something
quick and carefree. But there is one exception, and it's
this recipe. I've never dared ask just who Nancy is, but
Frank once won a cooking contest using her recipe, so he's
been fond of it ever since.
He says to point out that the cooked lemon with rind does
remain as a part of the food. It adds an unusual taste and
texture. If you don't like a strong lemony flavor, you
might start by using half the lemon that the recipe calls
for. That's what I do when I make this recipe.
4 skinless, boneless chicken breast halves or 1 thin sliced
boneless roaster breast
1 tablespoon vegetable oil
1 clove garlic, minced
1/2 lemon with peel, very thinly sliced
1/2 pound fresh mushrooms, sliced
1/4 cup dry white wine
1 tablespoon flour
1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
1/4 teaspoon dried oregano
1 can (14-ounces) water-packed whole artichoke hearts,
drained and quartered
Place chicken breasts between sheets of plastic wrap.
Pound to 1/4 inch thickness and cut into 2 inch squares. If
using thin sliced boneless Roaster breast, skip the
pounding and simply cut into 2 inch squares.
Frying Pan Method:
In a large skillet over medium heat, hat oil. Add garlic
and saute until soft. Add lemon and mushrooms and saute 1