Lemon Chicken with Artichokes
- Prep Time:
- Cook Time:
- Ready Time:
- one chicken breast per serving
- 1/2 cup rough chopped marinated Artichokes
- flat leaf parsley chopped
- juice of half a lemon
- AP Flour
- large knob of unsalted butter
- kosher salt and pepper
- splash of dry white wine
Start by slicing you chicken breast in half but leave a hing so it is still one piece and pound it out slightly to get it even thickness.
Dredge is seasoned flour (salt and pepper) and into a medium hot pan with olive oil. Saute on each side for about 5-10 min depending on the thickness of your chicken. Test by pushing down on the flesh and if it is firm and the juices are running clear the chicken will be done.
Remove the chicken onto a tray. Drain any excess oil from the pan and add the large knob of butter, lemon juice, wine and the artichokes. Cook until the sauce starts to thicken (the flour remaining in the pan will do that). Add a handful of chopped parsley and pour over the chicken.
Serve with your favorite vegetable like saute garlic spinach.