Chicken breast is my least favorite cut of the animal. It ends up bland or dry. I’ve been on the lookout for some recipes and have found a few (grilled lemon yogurt chicken, for one).
Was a fan of this and will mess around with it to get it closer to what i’m looking for. A few lessons learned:
- Maybe get a better wine? Reached for the cheap stuff but maybe get something that has a bit more flavor coming through
- Changed the original recipe and added paprika, but i don’t think it was really needed
- 1 ½ tbsp olive oil
- 1 tbsp butter
- 1 lb boneless skinless chicken breasts
- ½ tsp pepper
- ¼ tsp salt
- ½ tsp paprika (optional)
- 1 ½ cup artichoke heart halves (canned)
- 2 tbsp lemon zest
- ¼ cup fresh squeezed lemon juice
- ¾ cup chicken stock
- ½ tbsp italian seasoning
- ¼ cup white wine
- Prep the sauce: mix lemon zest, juice, stock, wine, and italian seasoning
- I prefer to cut my chicken in half lengthwise and then pound those slices pretty thin (helps cook faster)
- Heat olive oil and butter in a large pan (I used a cast iron)
- Add in chicken and season with salt, pepper, and paprika. Sear until close to appropriate temp (165°F) — use a thermometer!
- Pour sauce into the pan and allow it to come to a bowl. Scrape the pan to get that fond!
- After about 5 minutes, add artichoke hearts and let simmer for 5 minutes
- Serve with rice and veggies