Lemon Chicken With Artichoke Hearts
Ingredients
½ cup whole-wheat or rice flour
1 tsp salt
¼ tsp freshly ground pepper
4 boneless, skinless chicken breasts
¼ cup olive oil
2 cups chicken broth
juice from 1 lemon
1 jar (10 oz) marinated artichoke hearts, drained and coarsely chopped
Directions
Serves 4.
½ cup whole-wheat or rice flour
1 tsp salt
¼ tsp freshly ground pepper
4 boneless, skinless chicken breasts
¼ cup olive oil
2 cups chicken broth
juice from 1 lemon
1 jar (10 oz) marinated artichoke hearts, drained and coarsely chopped
Directions
- 1. Combine flour, salt and pepper in a resealable plastic storage bag. Place one chicken breast at a time in flour mixture, seal bag and shake to coat; transfer to a plate as coated.
- Heat oil in a large nonstick skillet over moderate heat. Add chicken and cook, turning once, until browned and cooked through, about eight minutes. Transfer, as cooked, to a warmed platter. Add broth and lemon juice to same skillet; bring to a boil. Boil until reduced to about one cup. Stir in artichoke, for sauce.
- Transfer chicken to four serving plates and pour sauce over top. Serve with brown rice sprinkled with pine nuts and fresh veggies.
Serves 4.