LEMON BRANDY CHICKEN WITH ARTICHOKES

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Lemon Brandy Chicken with Artichokes image

This was a dish sent to me by my Aunt, Janet Chute for a family recipe book I made for x-mas. I've added more lemon juice than called for. A great company recipe.

Provided by Diana Adcock

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

8 boneless skinless chicken breast halves
2 teaspoons flour or 2 teaspoons cornstarch
2 teaspoons butter
salt and pepper
3 teaspoons brandy
3 teaspoons lemon juice
2 teaspoons chicken bouillon
1 1/2 cups water, mixed with bouillion
1 cup sour cream
1 jar artichoke heart

Steps:

  • Brown the chicken in a small amount of oil.
  • Place in a 9x13 inch baking dish, salt and pepper chicken-light on the salt please.
  • Combine the flour, butter and 3/4 cup of the water.
  • Heat over med-high until it starts to thicken-stirring constantly.
  • Add the remaining water, chicken boullion, lemon juice and brandy.
  • Simmer for 5 minutes.
  • Cut the artichoke hearts into smaller pieces and place around the chicken.
  • Remove sauce from heat and whisk in the sour cream.
  • Pour over entire chicken dish and bake at 350* for 35 minutes, covered.

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