Gary Nelson

Gary Nelson

Ingredients:
6 tablespoons butter 1 teaspoon lemon juice
2 tablespoons vegetable oil 1 (9 oz.) package frozen artichoke hearts,

Directions:
14-16 whole shallots or white onions defrosted and drained
salt ½ cup chicken stock
pepper
Melt 4 tablespoons butter and 2 tablespoons vegetable oil. Brown chicken. Remove to plate.
Add onions, shaking pan to color them slightly. Pour off all but a thin film of fat and return
chicken to skillet. Season with salt and pepper and bay leaves. Cover; cook over high heat
until fat spatters. Reduce heat and cook chicken slowly. Melt remaining butter. Stir in lemon
juice. Season with salt; cover. Add artichokes. Cook for 10-15 minutes. Remove chicken.
Pour chicken stock in skillet. Boil 2-3 minutes until reduced to about 1/3 cup. Pour over
chicken and serve.
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