-Waldine Van Geffen VGHC42A 2 lb Chicken breasts; bone, skin,

-1-1/2" chunks Flour for dredging Salt and freshly ground -pepper to taste 1/4 c Olive oiil

2 lg Cloves garlic; finely chop

1 ts Dried oregano

14 oz Can artichoke hears; drain,

-cut in half 3 tb Lemon juice

1 c Water

1/4 c Fresh parsley; chop

Season the flour with salt and pepper and dredge chicken in flour mixture. Heat the oil and garlic in a large skillet. When hot, add the chicken. Sprinkle with oregano and simmer over medium-high heat 3 to 4 minutes. Add the artichoke hearts, drizzle with lemon juice and add water. Cover and simmer until the chicken is done, 5 to 10 minutes, adding parsley in the last couple of minutes. Source: Uncommon Gourmet (wrv)