Lemon Chicken Scaloppine With Artichokes - cooking recipe

Ingredients

1/4 cup flour
salt and pepper
4 chicken breasts, boneless and skinless (pounded to 1/4 inch thick)
2 tablespoons butter
1 tablespoon vegetable oil
1 garlic clove, minced
1 cup chicken broth
1/4 cup dry vermouth
1/4 teaspoon dried marjoram
1 bay leaf
1 (16 ounce) can artichoke hearts, drained and quartered
8 thin lemon slices

Preparation

Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour to coat. Shake off excess.
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.
Add garlic to pan and cook for 1 minute, until translucent. Add broth, vermouth, marjoram, and bay leaf to the pan.
Bring to a boil, stirring constantly.
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.
Arrange chicken and artichokes on a platter. Pour sauce over chicken. Garnish with remaining lemon.