Greek Chicken with Artichokes (Kottopoulo meAnginares)

4 large chicken breast halves (about 2 pounds)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, chopped
1 cup water
1 teaspoon instant chicken bouillon
1 (14 ounce) can small artichoke hearts, drained
2 tablespoons lemon juice
1 teaspoon cornstarch
2 eggs

Remove bones and skin from chicken breast halves. Heat oil in 10-inch skillet until hot. Cook chickenover medium heat until brown on both sides, about 15  minutes; drain fat. Sprinkle chicken with salt,pepper and garlic. Add water and bouillon. Heat to boiling; reduce heat. Cover and simmer 10minutes. Add  artichoke hearts. Cover and simmer until chicken is done and artichoke hearts are hot,about 5 minutes.

Remove chicken and artichoke hearts to warm platter with slotted spoon; keep warm. Beat lemonjuice, cornstarch and egg in small bowl until smooth, using  fork. Add enough water to pan juices tomeasure 1 cup. Beat into egg mixture,  using fork. Return mixture to skillet. Heat to boiling overmedium heat; boil and stir 1 minute.

Pour sauce over chicken and artichokes. Sprinkle with mincedparsley if desired.

Yields 4 servings.