Lemon chicken with artichokes



3 lbs boneless chicken breasts
2 Tbsp flour
1/4 tsp each, salt + pepper
Cut the chicken into 2-inch pieces. Place in a single layer in a shallow container [I use the lid of the roasting pan in which I will cook this dish] Sprinkle on the flour, salt and pepper. Toss the chicken pieces to coat them all lightly. Set aside.
3 Tbsp olive oil
2 onions, thinly sliced
3 cups thinly sliced mushrooms
2 cloves garlic, chopped
In a large, heavy-bottomed pan, heat the oil, and saute the onions, mushrooms and garlic, stirring often, until tender but not browned.
3/4 cup chicken stock
1 1/4 cups dry white wine
1 bay leaf
Add the chicken pieces, the stock, the wine and bay leaf and bring to a gentle boil. Reduce the heat to simmer the mixture, uncovered, for 10 minutes, stirring occasionally.
1 20 oz can artichoke hearts
3 Tbsp parsley, chopped
1/4 tsp dried thyme
1/4 tsp basil
Drain the artichokes, rinse under cold water, drain again and cut into smaller, vertical pieces. Push them down into the chicken mixture. Add the basil, parsley and thyme. Continue to simmer for 15 mins. or until the chicken is cooked and the sauce is thickened.
1 or 2 lemons, sliced Shortly before serving, lay the lemon slices on top, cover the pan, and heat gently.
Don't leave the lemon slices in too long, or put them in too early, or they will give the dish a bitter taste.
To serve, remove the lemon slices and sprinkle with chopped parsley. This is good over rice.
Serves 6-8 source: Elizabeth Baird, Toronto Star, c1980s