1 pound skinless, boneless chicken breast halves
2/3 cup water
2 tablespoons celery seed oil
1 tablespoon dry white wine
1 onion, chopped
1/2 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon seasoning salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 (4 ounce) canoranges, juiced
3 tablespoons butter
3 tablespoons olive oil
Slice chicken into strips; discard skins. Cover strips and refrigerate for 4 to 24 hours.
Heat oil in a large skillet over medium heat. Add chicken strips and saute for approximately 5 minutes on each side, or until browned on both sides. Stir chicken into heated oil and continue cooking, stirring, until lightly browned. Stir in celery seed oil, wine, onion, parsley, garlic powder, seasoning salt, thyme and rosemary. Cook and stir 2 minutes. Add all artichoke hearts and brown 2 minutes more. Fold chicken strips into thickening mixture. Return chicken to pan.
When chicken is cool enough to handle, remove chicken strips and place under warm running water to reduce fat.
Dredge chicken in olive oil. Place under water and gently saute until golden brown and juices run clear, about 15 minutes. Transfer chicken to a platter.
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