Ingredients
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3 tbsp Butter
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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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Heat a frying pan over medium heat. Add the garlic, oregano, butter, salt, pepper, and tarragon vinegar. Simmer for a few minutes; then add the artichokes and juice. Simmer until heated through. If the sauce appears to be too watery you can thicken it with a flour slurry. Mix 1 tbsp of flour into a 1/2 cup of cold water. Mix the slurry into the sauce and stir occasionally while it continues to simmer and thicken. |
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2
Done
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Pour the mixture into a sauce bowl to allow everyone to spoon the mixture over their chicken cutlets. |
