Chicken With Artichokes And Melted Lemons
Simple and elegant, this dish from bob greene is healthy but also perfect for entertaining.
Steps
Heat the olive oil in an 8-inch skillet over medium high heat , and swirl to cover the bottom of the pan.
Add the chicken breasts and sear them until browned.
Turn the chicken , and brown them on the other side.
Remove the chicken breasts to a plate and increase the heat to high.
Deglaze the pan with the lemon juice , scraping up any browned bits into the sauce.
Add the stock and bring to a simmer.
Add the lemon slices to the pan , reduce the heat to medium , and place the chicken breasts on top of the lemon slices.
Add the capers , cover , reduce the heat to medium and cook , covered , for 10 minutes.
Remove the lid and add the drained artichoke hearts.
Cover and continue cooking for five minutes , or until the breasts are cooked through.
Remove the chicken to a warm plate.
Increase the temperature and reduce the sauce to a glaze.
Taste the sauce and adjust the seasoning with salt and pepper as needed.
Just a little salt will reduce the acidity of the lemons , capers an.
Ingredients
boneless skinless chicken breast, olive oil, lemon juice, low sodium chicken broth, lemon, capers, artichoke hearts, salt & freshly ground black pepper