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Ingredients
US|METRIC
2 SERVINGS
- 4 skinless, boneless chicken breast halves (about 1 ¾ pounds)
- 4 Tbsp. kosher salt (pus more for dry-brining the chicken)
- 1 cup flour
- 2 eggs
- 3 Tbsp. parmigiano-reggiano (finely grated)
- 4 Tbsp. butter (cut into 4 pieces)
- 4 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 1/2 cup dry vermouth (or white wine)
- 1/3 cup chicken stock
- 1/2 cup half & half
- 14 oz. artichoke hearts (quartered, drained)
- 2 Tbsp. lemon juice
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Reviews(1)
Lyla 3 years ago
On top of the instructions having all their issues, this dish just didn't go well with the family. Also I'm sure there is an issue with the amount of salt you should use versus the amount the instructions say you need.