1/3 c flour
sprinkling of Herb Ox chicken seasoning (doesn't call for this but I love it and add it to all of my chicken dishes!)
salt
pepper
4 boneless, skinless chicken breast halves pounded to about 1/4" thickness
2 T olive oil
2 T butter
1 garlic clove, pressed
1 c chicken broth
1/4 c dry vermouth
1/4 t dried marjoram
2 bay leaves
1 can quartered artichoke hearts
1 lemon, sliced very thin
combine flour, chicken seasoning, salt & pepper in shallow dish
(you should be able to cut each half breast into 3 pieces each)
dredge chicken in flour mixture
in large frying pan, melt butter and oil over med-high heat
add chicken pieces and cook on each side until lightly browned, 5 min or so on each side
remove and keep warm
to pan add garlic and saute for 1 min, then add broth, vermouth, marjoram and bay leaves to pan
bring to a boil, stirring constantly
return chicken to pan along with artichokes and 4 lemon slices
cover, leaving lid cracked, and simmer for 10 to 15 minutes until sauce thickens some
discard bay leaves and lemon slices
arrange chicken and artichokes on a platter, then pour sauce over and garnish with remaining lemon slices