Aunt Emmie'S Chicken Picase(Serves 2)

• 2 whole chickens, trimmed of all fat and cut in half
• 1/4 c. olive oil
• 2 eggs, beaten
• 1/4 c. whole milk
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. parsley, chopped
• 1 c. flour
• 1 stick butter
• 1/4 c. sherry
• 3 fresh plum tomatoes in season, skinned, deseeded and diced or canned whole tomatoes
• 1 small can Progresso artichokes in oil, cut in half lengthwise
• juice of 3 large lemons (pits removed)
• 1 Tbsp. cornstarch, mixed in a jar with 1/4 c. water

1. Beat egg with milk in a medium-size bowl.
2. Set aside.
3. In a shallow dish, add salt, pepper, parsley and flour; mix.
4. Dip cutlet into flour mixture and then coat with beaten egg.

chickens, olive oil, eggs, milk, salt, pepper, parsley, flour, butter, sherry, tomatoes, progresso artichokes, lemons, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242826 (may not work)