I used to cook lots with chicken. Lots and lots. I still do, but it is not just baked and breaded anymore. This one is one of Ryan's favorites - I actually made it for his birthday last week. And the photo, well, it is just what we had left over! With all the birthday festivities, we totally forgot to take a pic. Glad to have Tessa around to remind me!

4 boneless, skinless chicken breast halves (about 4-5 oz each) or 1 lb chicken tenders.
1/3 cup flour
1 tsp salt
1/4 tsp black pepper
2 tsp grated lemon zest (about 1 large lemon)
1 tsp paprika (always Hungarian at our house)
1 tbsp olive oil
2 cloves garlic, chopped
1/4 cup lemon juice (about 1 large lemon)
1/2 cup dry white wine (or double the broth)
1/2 cup chicken broth (I always use low sodium)
1 14 oz can artichoke hearts (drained and quartered)

  1. Pound chicken until about 1/2 inch thick. Set aside.
  2. Mix flour, salt, pepper, lemon zest and paprika in shallow dish or plastic bag.
  3. Dredge chicken flour mixture and dust off excess flour.
  4. In a skillet, heat olive oil over medium high heat. When hot add garlic.
  5. Add the chicken and saute about 3 minutes per side until browned.
  6. Add lemon juice, wine (if using) and chicken broth and bring to simmer.
  7. Turn heat to low and simmer for 5 minutes until chicken is cooked and sauce thickens.
  8. Add artichoke hearts and simmer for 1 minute until heated though and serve.