Recipe for lemon pepper chicken with a artichokes and asparagus side?

LEMON CHICKEN SCALOPPINE WITH


ARTICHOKES





1/4 c. flour


Salt %26amp; freshly ground pepper


4 skinless, boneless chicken breasts


2 tbsp. butter


1 tbsp. vegetable oil


1 garlic clove, minced


1 c. chicken broth


1/4 c. dry vermouth


1/4 tsp. dried marjoram


1 bay leaf


1 can artichoke hearts


8 thin lemon slices





Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour to coat. In a large frying pan melt cutter in oil over medium heat. Add chicken and cook until lightly browned, about 4 minutes a side. Remove and keep warm.


Add garlic to pan and cook for 1 minutes, until translucent. Add broth, vermouth, marjoram, and bay leaf to pan. Bring to a boil, stirring constantly. Return to pan; add artichoke hearts and 4 lemon slices. cover and simmer 10 to 15 minutes until liquid begins to thicken and flavors are blended.





Discard bay leaf and lemon slices. Arrange chicken and artichokes on dish. Pour sauce over chicken


EGGS AND ASPARAGUS





2 lbs asparagus


6 eggs


3/4 cup grated Parmesan cheese


1/2 stick butter, melted


sea salt, to taste





Wash asparagus.


If you bend the asparagus, you will find a point at which it breaks off easily. The asparagus is most tender above this point. Snap off the bottom of each stalk and save for vegetable stock.





Thinly scrape the bottom of the remaining portion of the stalk off with a vegetable peeler, for about 1 inch.





Select a tall stockpot or asparagus steamer pan which is tall enough for the asparagus to stand in. Tie the asparagus into 6 bundles using butcher's string (you can also tie them with leeks, chives or Spring onions).





Poach the asparagus (just below the boiling point) in a large amount of lightly salted water. If the asparagus is tender and thin, then time the cooking for 12-14 minutes. If the asparagus stalks are thicker, 18-20. Add the asparagus to the cooking water after it is at the simmering point.





Meanwhile, in a skillet, saut茅 the eggs in a small amount of butter, one at a time. Keep warm.





When the asparagus is tender, remove from the cooking pot and drain. Discard string and arrange asparagus on a heated serving plate or 6 individual dishes. Sprinkle evenly with Parmesan cheese. Melt the 1/2 cup of butter in a saucepan. Pour over the asparagus.





Serve each portion of asparagus topped with one of the eggs.





Serves 6.