Lemon Artichoke Chicken2014-06-27
- Servings : 6
- Prep Time : 20m
- Cook Time : 10m
This is a staple in my house. Its really easy and quick to make and is a hit every time!
- 1 1/2 lbs boneless chicken breast (pounded until 1/2 inch thick)
- 1/4 tsp black pepper
- 5 tbsps canola oil
- 2 cans artichoke hearts and or baby artichokes
- 1 lemon (sliced thin)
- 1 tbsp fresh thyme leaves
- Shaved parmesan cheese for garnish
- 2 cups flour
- salt and pepper
Take 3-4 boneless chicken breasts and pound them until they are about 1/2 inch in thickness. I pound them on a cutting board and cover them in plastic wrap. I never bothered to get a meat mallet so I use my rubber mallet. Works great :)
Slice your lemon into nice thin pieces. Make sure you pop out all the seeds.
Heat up your skillet with the canola oil on high
Dunk your chicken in some flour, salt, pepper and onion powder and fry it in a little canola oil until it is nice and brown on both sides. We’re just looking for the chicken to sear a bit. It’s going to finish up in the sauce.
When the chicken is browned up a bit take it out and put it aside. It doesn't need to be done yet.
Now add some white wine and your artichokes and let it reduce slightly.
Add the chicken back to the pan, simmer it until the chicken is almost done, and then scatter on the lemon slices.
Cook it a few more minutes, then scoop out your chicken and simmer the sauce for about 5 more minutes until it reduces down a little. Pop the chicken back in, stir in the thyme and some salt and pepper to taste.
Garnish with some shaved parmesan and you have now created lemon chicken artichoke awesomeness!