Artichoke Chicken

Prep Time 15

Cook Time 25

Servings servings

Calories 429kcal

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

US Customary - Metric

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