- 1 lb. chicken tenders (or strip-cut breasts)
- 1 lemon, sliced
- 1 egg
- 1/2 cup bread crumbs
- 1 TBSP olive oil
- 1 TBSP butter
- 1 package frozen artichoke hearts
- 2 cups sliced mushrooms
- 1/2 cup dry Vermouth or Marsala
- 1 chicken bouillon cube
- 1/4 cup water
Cut up chicken into 2 inch strips. Dip pieces in egg and cover with breadcrumbs. Brown in olive oil/butter mixture. Remove to warm dish.
Scrape bottom of pan and add chicken bouillon (dissolved in water). Add Vermouth or Marsala. Cook 2 minutes and put return chicken to pan. Cover with sliced mushrooms, artichoke hearts and lemon slices.
Cook 10 – 15 minutes uncovered and mix before serving with rice or couscous.