Ingredients
- 6 oz Chicken breast boneless skinless butterflied
- 4 tbsp Extra-virgin olive oil
- 3/4 cup Chicken broth
- 1/2 tsp Lemon juice
- 3/4 cup Artichoke hearts chopped
- 2 tbsp Butter
- 1 tsp Cornstarch
- 2 slices Crusty bread toasted and buttered if desired
- 1 tbsp Fresh parsley chopped
Instructions
- Season both sides of the chicken well with salt and pepper.
- Heat the oil in a non-stick pan over medium heat. Once the oil is hot, sear the chicken on both sides to a deep golden brown. Remove the chicken and transfer to a plate.
- In the same pan, add the broth, lemon juice, and artichoke, and bring to a simmer. Return the chicken to the pan along with the butter and simmer for about 10-15 minutes to build flavor.
- Taste and adjust the seasoning as needed with more lemon or salt. In a bowl, whisk together the cornstarch with an equal amount of water until completely dissolved.
- Slowly add the cornstarch mixture to the simmering sauce a little at a time, until it reaches a thick smooth consistency.
- Serve with bread, garnish with parsley.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 429kcal | Carbohydrates: 24g | Protein: 29g | Fat: 23g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1254mg | Potassium: 541mg | Fiber: 3g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 16mg | Calcium: 32mg | Iron: 2mg
Artichoke Chicken
Ingredients
- 6 oz Chicken breast boneless skinless butterflied
- 4 tbsp Extra-virgin olive oil
- 3/4 cup Chicken broth
- 1/2 tsp Lemon juice
- 3/4 cup Artichoke hearts chopped
- 2 tbsp Butter
- 1 tsp Cornstarch
- 2 slices Crusty bread toasted and buttered if desired
- 1 tbsp Fresh parsley chopped
Instructions
- Season both sides of the chicken well with salt and pepper.
- Heat the oil in a non-stick pan over medium heat. Once the oil is hot, sear the chicken on both sides to a deep golden brown. Remove the chicken and transfer to a plate.
- In the same pan, add the broth, lemon juice, and artichoke, and bring to a simmer. Return the chicken to the pan along with the butter and simmer for about 10-15 minutes to build flavor.
- Taste and adjust the seasoning as needed with more lemon or salt. In a bowl, whisk together the cornstarch with an equal amount of water until completely dissolved.
- Slowly add the cornstarch mixture to the simmering sauce a little at a time, until it reaches a thick smooth consistency.
- Serve with bread, garnish with parsley.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 429kcalCarbohydrates: 24gProtein: 29gFat: 23gSaturated Fat: 6gTrans Fat: 1gCholesterol: 88mgSodium: 1254mgPotassium: 541mgFiber: 3gSugar: 2gVitamin A: 475IUVitamin C: 16mgCalcium: 32mgIron: 2mg
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