Chicken with Artichokes and Lemon
Serves 6
photo from All You magazine
Ingredients
6 boneless, skinless chicken breasts halves, patted dry
Salt and pepper
1/2 cup flour
4 tablespoons olive oil
1 cup white wine
1 12-oz can artichoke hearts, drained and quartered
1 lemon, thinly sliced
1 teaspoon finely chopped fresh thyme
Preparation
1. Sprinkle chicken with salt and pepper and dredge in flour. Warm oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until browned on both sides, about 6 minutes total.
2. Add wine and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost cooked through, 10 to 15 minutes. Scatter lemon slices over chicken, cover and cook until chicken is done, 2 to 3 minutes longer [165 °]. Transfer chicken and lemon slices to a platter.
3. Stir thyme into sauce and season with additional salt and pepper, if desired. Simmer 1-2 minute. Pour over chicken and serve.
I served his with brown rice and asparagus roasted with onions and beets.
Friday, May 13, 2011
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4 comments:
You had me at artichoke hearts. Yum!
This looks wonderful! Anything with artichokes is a winner in my book! Thanks for sharing!
I love to get a new chicken recipe. We both love artichokes, so this will definitely be one to try.
one big word..... yummy!
Dee Dee
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