Ingredients
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4 lbs Chicken Breastboneless, skinless
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3 tbsp Butteror margarine
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about 6 Eggswhisked in a bowl
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about 3 cups total Bread Crumbspoured in a bowl as needed
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to fry cutlets Olive Oil
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3 cloves Garlicminced
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1 tsp Oregano
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to taste Salt
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to taste Black Pepper
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1/2 to 3/4 cup Tarragon Vinegar
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1 can or jar Artichoke Heartsabout 12 oz with juice, cut hearts in half
Directions
Steps
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1
Done
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Preheat oven to 350 degrees. |
|
2
Done
|
Pound chicken to tenderize and thin out the chicken breasts. For instructions: https://www.youtube.com/watch?v=igv0u-fwOYw |
|
3
Done
|
Cut chicken into serving pieces. Dip each piece individually in the egg to coat completely (turn over if necessary). Drain excess egg and dip into bread crumbs. Flip the chicken piece to completely cover it in bread crumbs and move it to a sheet pan or countertop covered with wax paper. Repeat with the remaining cutlet pieces. |
|
4
Done
|
Fry the chicken cutlets in olive oil (both sides) and put the cooked cutlets into a Pyrex baking dish or pan. |
|
5
Done
|
In the same fry pan add the garlic, oregano, butter, salt, pepper, and tarragon vinegar. Simmer a few minutes; then add the artichokes and juice. |
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6
Done
|
Pour the mixture over the chicken and heat through for 20 minutes at 350 degrees. For smaller portions add chicken directly to the pan with the mixture to heat. When advance cooking, keep gravy separate until ready to serve. |
