Yesterday I said, “English is not my first language” the reply was “After food” I thought it was completely appropriate. My grammar and spelling are horrible. The stories I tell are better in person (and after a few drinks) Hopefully, the recipes directions will be clear but be concise. The English… well I’ll work on that later.
One of my favorite go to meals involves artichokes and lemons. Two items I always have on hand. The artichokes are great because they are canned and keep for a long time. The sauce is easy to put with pasta or seafood as well.
Lemon Artichoke Chicken
1 Chicken Breast, pounded
1/4 Cup Flour
Salt and Pepper
1 Tablespoon Olive Oil
1 Tablespoon Unsalted Butter
2 Tablespoons Onion, diced
1 Teaspoon Flour
1 Small Garlic Clove, minced
1 Lemon Zest
1/2 Lemon Juice
2 Artichoke Hearts, quartered
1/4 Cup of Chicken Stock
1 Tablespoon Herbes de Provence
Once the chicken breast is pounded, sprinkle with salt and pepper on both sides. Then dust the chicken with 1/4 cup of flour so it’s coated.
Heat a small pan over medium heat with olive oil. Place chicken breast in oil and cook till brown on both sides. Take out of pan and place aside.
Time to make the sauce! Lower the pan to medium low heat. Melt the 1-tablespoon of butter in pan. Add the onions and cook for a minute or two just till they start to soften. Sprinkle in the flour and stir until the flour is absorbed. Cook for another minute to make sure the flour has lost the flavor. Add garlic, lemon zest, lemon juice, and artichoke hearts stir for less than a minute. Pour chicken stock over the mixture and add Herbes de Provence. Stir again and add chicken breast back to the pan. Coat the chicken in the sauce and cook for an additional 3 minutes.
When you serve the chicken, take it out first and place on a plate. Pour sauce over chicken breast. Take a vegetable peeler and curl some Parmesan over the top. Serve a side salad with some oil and balsamic vinegar for a dressing or another vegetable of your choice! Yum!