Ingredients

flour
butter, or olive oil
black pepper
vermouth
thyme
Dijon mustard
marjoram
heavy cream
chicken breasts
chicken broth
lemon juice
artichoke hearts, drained

Cooking Instructions

Mix about a C. of flour with some black pepper, thyme, and marjoram. About a tsp of each. Cut the chicken into strips, dredge in the flour and brown in butter or olive oil in a skillet. Remove the chicken, add about a 1/4 C. of vermouth and cook down to a glaze. Add a couple Tbls. of Dijon mustard, stir, add about a half C. of heavy cream, and simmer. Add approx 1/4 C. of chicken broth, mixed with some of the leftover flour mixture and pour in the sauce to thicken. Add a Tbls. or so of lemon juice. Add the artichoke hearts and chicken breasts and simmer until hot.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: