Katie
This chicken dish is really yummy. I actually made it one whole year ago. (You can tell because the pictures have an old font that I used to use.) It’s been sitting in my Drafts anxiously waiting for me to just add the pictures and publish it already!
It’s a pretty quick meal to make and (again) contains one of my favorites: artichokes. The lemon really brightens everything up and the wine adds a nice flavor background to the sauce. It’s definitely lemony though, so if you’re not a big fan of the little yellow citrus, beware! You can definitely serve this over rice or couscous. I just ate it as is, while my husband had his portion over leftover pasta.
The original recipe called for frozen artichokes, but I already had a can in my pantry. So, I just grabbed a bunch more from my supermarket’s salad bar on my way home from work that day.
Start by prepping the chicken…
- Trim 1 package of thinly sliced chicken breasts. (If your chicken doesn’t have any parts that look gross, then skip this step.)
- Add about ½ cup flour to a shallow dish.
- Season with ½ teaspoon salt and ¼ teaspoon pepper.
- Stir to combine.
- Add some canola oil to a skillet over medium-high heat.
- Coat both sides of the chicken in the flour, shaking off any excess.
- Add the chicken to the skillet and cook until browned, about 4 minutes per side.
- Quarter your artichokes.
- Add the artichokes to the skillet.
- Pour in 1 cup of dry white wine. (I went with a pinot grigio.)
- Cover, reduce the heat to low, and let cook for 8 minutes.
- Thinly slice a lemon.
- After 8 minutes, remove the cover and add the lemon slices on top.
- Give everything a little stir.
- Cover again and let cook for about 2 more minutes.
- After a couple of minutes, take the chicken out of the skillet.
- Bring the sauce to a simmer (uncovered).
- Let the sauce simmer until it thickens up a bit, about 5 minutes.
- Mince up about a tablespoon of fresh thyme.
- Add the thyme to the skillet.
- Stir, then add the chicken back to the skillet, nestling it under the artichokes and lemon.
- Cook until the chicken is warmed through.
Sprinkle shredded Parmesan cheese on top of each plate before you serve.
I’d also recommend serving some crusty bread alongside to sop up all that lemony sauce.
Or serve on top of something that will absorb all the delicious flavors, like the pasta my husband choose. (He’s not a fan of artichokes, as you can probably tell! Just means more for me!) Either way, enjoy!
One Year Ago: Fried Cabbage
Two Years Ago: Minestrone Soup
Three Years Ago: Italian Frittata and Brown Butter Balsamic Ravioli
Lemon Chicken with Artichokes (serves 4)
INGREDIENTS:
- ½ cup flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1¼ pounds thinly sliced boneless, skinless chicken breast
- 2 tablespoons canola oil
- 1 cup dry white wine
- 2 cups artichoke hearts, quartered
- 1 lemon, thinly sliced
- 1 tablespoon fresh thyme, minced
- ¼ cup shredded Parmesan cheese
DIRECTIONS:
- Combine the flour, salt, and pepper in a shallow dish.
- Coat the chicken in the flour mixture, shaking off any excess.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned, about 4 minutes per side.
- Add the wine and artichokes to the skillet.
- Cover, reduce the heat to low, and let cook for 8 minutes.
- Remove the cover and add the lemon slices.
- Cook for 2 more minutes, then remove the chicken from the skillet.
- Bring the sauce to a simmer.
- Let cook until the sauce thickens, about 5 minutes.
- Add the thyme and stir.
- Return the chicken to the skillet and warm it through.
- Sprinkle the cheese over the chicken when serving.
