Lemon Artichoke Chicken

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

Ingredients

• 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

Steps

1. Prep the sauce: mix lemon zest, juice, stock, wine, and italian seasoning
2. I prefer to cut my chicken in half lengthwise and then pound those slices pretty thin (helps cook faster)
3. Heat olive oil and butter in a large pan (I used a cast iron)
4. Add in chicken and season with salt, pepper, and paprika. Sear until close to appropriate temp (165°F) — use a thermometer!
5. Pour sauce into the pan and allow it to come to a bowl. Scrape the pan to get that fond!
6. After about 5 minutes, add artichoke hearts and let simmer for 5 minutes
7. Serve with rice and veggies
8. Boomski.