Story Created:
May 14, 2007 at 1:10 PM EDT
Story Updated:
May 14, 2007 at 4:18 PM EDT
Recipe provided by:
Olive Mount Grille
615 West Edison Road
Mishawaka, IN 46545
Phone: (574)255-9000
Hours:
Monday - Thursday and Sunday: 11 a.m. - 9 p.m.
Friday and Saturday: 11 a.m. - 10 p.m.
Ingredients
2 boneless skinless chicken breast about 1.5 pounds
1 cup of olive oil
juice of three lemons
1 cup of lemon juice, bottled
1 teaspoon dry thyme
2 tablespoons basil
2 tablespoons rosemary
1 cups of water
2 cubes of chicken broth or magi chicken broth
1 teaspoon salt
2 cup of plain yogurt
1 16 oz. jar of artichoke hearts
8 cloves of minced garlic for marinate
1/2 cup of margarine
1 cup of flour for row
1/2 ounce saffron
1 dash of Coors pepper
Preparation
After trimming the excess fat from the chicken breast, tenderize it and marinate it in olive oil, lemon juice, garlic, half of the basil and rosemary and some salt, then cover it and store for two hours in the refrigerator. On a charbroiler, cook the chicken breast half way and place chicken in a baking pan.
Melt margarine and add the flour to it until thick, then boil the three cups of water and one cup of plain yogurt with cubes of chicken to get a nice chicken broth. Then thicken it with margarine and flour mix and add the rest of the basil and rosemary to the sauce. Salt to taste and add one cup of lemon juice, saffron, thyme and a dash of pepper. It gives the sauce a nice orange yellow color.
Add the artichoke hearts on top of the chicken breast, and then scoop the sauce all over both the chicken and the artichoke hearts. Cover the baking pan with heavy duty foil and bake for 40 to 45 minutes. Serve chicken artichoke on top of saffron rice or regular rice and some vegetables such as zucchini, red peppers and red onions with garlic butter.
