January 20, 2011

Chicken with Artichoke Hearts

3 medium chicken breasts
2 T salad oil
2 T margarine
1 t pepper
2 t lemon juice
1 ½ c water
2 chicken bouillon cubes
1 c plain yogurt
2 9oz pkgs. artichoke hearts

Coat chicken with ¼ c flour and cook until light brown. Put in baking dish. Turn over to 350 degrees.

In 2qt saucepan over low heat, melt margarine then stir 2 T flour with salt and pepper until smooth. Gradually stir in lemon juice, water, and chicken bouillon cubes. Gradually whisk and blend plain yogurt and pour over the chicken. Cover with foil and bake for 45 minutes.

Remove foil and add artichoke hearts (and you can add asparagus, too, if you like). Cover and bake for 15 minutes or till fork tender.

Jessica Phillips

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