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