I’m going to start by saying this was a really tough dish to get a good picture of. Lots of yellow happening in this dish with the chicken and lemon! But, if you like dishes with lemon and a good pucker, you will love this dish! The lemon flavor does mellow out the second day if you do have any left over! I liked this dish, but Jim REALLY liked this dish. The capers add a nice salty punch to the lemon flavor as well!
INGREDIENTS
4 boneless, skinless chicken breasts
2-3 Tablespoons extra virgin olive oil
Juice of one large lemon
Generous splash of white wine
3/4 cup chicken broth
1 lemon, thinly sliced
3 Tablespoons of drained capers
14 ounce marinated artichoke hearts (reserve marinade)
Pinch of salt
Pinch of pepper
2 Tablespoon of cornstarch plus 1/4 cup of cold water, mixed well.
DIRECTIONS
Heat olive oil in an 8 inch skillet over medium high heat, swirl to coat the bottom of the pan. Add the chicken breasts and sear until lightly browned, turn and brown the second side.
Remove the chicken from the pan setting aside on a plate. Increase the temperature to high heat and de-glaze the pan with the lemon juice and wine scrapeing any bits that might be on the bottom of the pan. Add the stock and bring to a simmer, add the lemon slices to the pan and reduce heat to medium. Place the chicken on top of the lemon slices. Add the capers and cover and continue to cook for ten minutes. Remove the lid and add the artichoke hearts and the marinade. Cover and cook for 5 more minutes or until the chicken is cooked through.
Remove the chicken to a plate and increase the temperature to high heat. Add the cornstarch and water mixture, season with salt and pepper. When the sauce thickens, add the chicken back in and warm through if needed.
Serve warm.
Enjoy!
This recipe comes from www.chindeep.com
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