Lemon Chicken with Artichokes
Lemon Chicken with Artichokes requires approximately 45 minutes from start to finish. For $3.86 per serving, you get a main course that serves 6. One portion of this dish contains about 39g of protein, 18g of fat, and a total of 437 calories. This recipe from Framed Cooks has 4750 fans. If you have parmesan cheese, chicken breasts, frozen artichoke hearts, and a few other ingredients on hand, you can make it. Overall, this recipe earns an excellent spoonacular score of 85%. Chicken with Artichokes and Lemon, Chicken with Artichokes and Lemon, and Lemon Chicken With Artichokes and Capers are very similar to this recipe.
Servings: 6
Ingredients:
3 tablespoons canola oil
1 1/2 pounds boneless chicken breasts, pounded until 1/2 inch thick
1 tablespoon fresh thyme leaves
2 packages frozen artichoke hearts, quartered
1 lemon, sliced thin
Shaved parmesan cheese for garnish
1/2 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper
1 cup white wine
Equipment:
frying pan
Cooking instruction summary:
1. Coat chicken in seasoned flour.2. Heat oil in a large heavy skillet over medium high heat and brown chicken on both sides, about 2-3 minutes per side.3. Add wine and artichokes to skillet and bring to a boil. Cover, turn the heat down to low, and cook for 8 minutes. Uncover skillet and add lemon slices and cook for 2 more minutes.4. Remove chicken from sauce and bring sauce to a low boil. Cook for another 5 minutes or so until sauce is reduced a little.5. Return chicken to skillet, stir in thyme until thyme is mixed in and chicken is coated with sauce. Scatter shaved parmesan on top and serve right out of the skillet - it's homier that way!
Step by step:
1. Coat chicken in seasoned flour.
2. Heat oil in a large heavy skillet over medium high heat and brown chicken on both sides, about 2-3 minutes per side.
3. Add wine and artichokes to skillet and bring to a boil. Cover, turn the heat down to low, and cook for 8 minutes. Uncover skillet and add lemon slices and cook for 2 more minutes.
4. Remove chicken from sauce and bring sauce to a low boil. Cook for another 5 minutes or so until sauce is reduced a little.
5. Return chicken to skillet, stir in thyme until thyme is mixed in and chicken is coated with sauce. Scatter shaved parmesan on top and serve right out of the skillet - it's homier that way!
Nutrition Information:
covered percent of daily need
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