Dijon Chicken With Artichoke Hearts
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)