Directions
- Dredge chicken in 1/2 cup flour.
- In a large oven proof skillet with a lid, brown chicken in lard over medium heat until browned on all sides. Remove chicken from pan and cover with foil.
- Preheat oven to 350 degrees.
- Turn burner to low, melt butter and whisk in 4 Tbsp of flour with salt, white pepper and complete seasoning until smooth.
- Gradually stir in brandy, lemon juice, and chicken stock. Cook, stirring occasionally until thick and smooth. Whisk in sour cream.
- Add chicken to pan and cover with sauce.
- Place lid on pan and move to oven. Bake for 45 minutes.
- Drain artichokes and add to pan. Cover and bake another 20 minutes.
- Garnish with dill and chives.