Chicken Zaragoza Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| 1 1/4 pounds chicken breasts, skinned and cut into halves | ||
| Frozen artichoke hearts | 1 Cup (16 tbs) | |
| Frozen peas | 1/2 Cup (16 tbs) | |
| 2 ounces Canadian-style bacon or cooked smoked ham, diced | ||
| Pimiento | 1/4 Cup (16 tbs), drained | |
| Garlic | 2 Clove (5gm), minced | |
| All purpose flour | 3 Tablespoon | |
| 1 cup canned ready-to-serve chicken broth | ||
| Dry sherry | 2 Tablespoon | |
| Thyme leaves | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
Directions
In 12-inch nonstick skillet heat oil; add chicken and cook over medium-high heat, turning when necessary, until browned, 4 to 5 minutes.
Transfer chicken to plate and set aside.
In same pan combine artichoke hearts, peas, bacon (or ham), pimiento, and garlic and saute for 1 minute.
Sprinkle flour over vegetable mixture and stir quickly to combine.
Continuing to stir, gradually add broth; add remaining ingredients, stirring until thoroughly combined.
Return chicken to pan.
Reduce heat to low, cover, and cook until mixture thickens and chicken is cooked through, 15 to 20 minutes.
Transfer chicken to plate and set aside.
In same pan combine artichoke hearts, peas, bacon (or ham), pimiento, and garlic and saute for 1 minute.
Sprinkle flour over vegetable mixture and stir quickly to combine.
Continuing to stir, gradually add broth; add remaining ingredients, stirring until thoroughly combined.
Return chicken to pan.
Reduce heat to low, cover, and cook until mixture thickens and chicken is cooked through, 15 to 20 minutes.
Chef
