Monday, May 10

Lemon-Artichoke Chicken

This recipe is just AWESOME and AMAZING! Livia and I cooked this the other night and it was just a pleasure. It is such an amazing combination of flavors and the chicken comes out very tender. It was a big hit, Charles loved it too (minus the artichokes!)... I highly recommend this recipe. It is very straightforward and easy to do, and very healthy. Again, this recipe comes from the 'Clean Eating' magazine.
  • 1/4 cup of whole-wheat flour
  • 1/2 tsp dried oregano
  • Freshly ground pepper to taste
  • 1/4 tsp sea salt 
  • 1lb thin chicken cutlets
  • Cooking spray
  • 1/2 tbsp extra-virgin olive oil
  • 1 medium onion, cut lengthwise and thinly sliced
  • 1 clove garlic, minced
  • 1/4 cup low-sodium chicken broth
  • 1 14oz can of artichoke hearts, drained and cut in sixths
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped for garnish
  1. On a plate, mix the flour, oregano, pepper and the salt together. Dredge the chicken cutlets in the mixture, shake off the excess and place on a plate. 
  2. Coat a large skillet with cooking spray, and cook the chickens until golden and cooked through. 
  3. Set aside on a plate. 
  4. Coat the skillet once more with the cooking spray, and add the onions. Cook whilst stirring frequently until soft and golden, 5 to 6 minutes. Add the garlic and cook for one more minute. 
  5. Add the chicken broth, bringing it to a simmer. 
  6. Add the artichokes, lemon juice and zest and continue stirring for the next 5 minutes until thickened. Season to test with salt and pepper. 
  7. Add the chicken back into the pan and let cook for another 2 minutes. 
  8. Serve and enjoy!
* You can add some potatoes, tomatoes or other vegetables for a fuller dish. 
* You can serve this along a rice dish. 

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