Artichoke-Gruyere Chicken (for two)
Preheat oven to 350
Dip two boneless, skinless chicken breasts in egg, then lightly flour.
Brown them in 2 T butter and 1 T olive oil for about 6-7 minutes per side.
Remove from skillet and place in an oven-proof baking dish.
Add to skillet:
1 can artichoke hearts (packed in water), chopped
1/4 c. chicken broth
1/4 c. cream
salt and pepper
Cook for 5-6 minutes to reduce liquid
Pour over chicken breasts.
Top each breast with 1/4 c. grated gruyere, and bake for 15 minutes until cheese is melted.
