Lemon Chicken and Artichoke


4 boneless, chicken breast halves (equal to 1 lb)

1/4 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons flour or rice flour

2 tablespoons olive oil, divided

1/2 cup sliced shallots

1 1/4 cups chicken broth

8 lemon slices

1 bag frozen artichoke hearts, defrosted

1 1/2 tablespoons chopped chives

Pound Chicken to 1/2-inch thickness. Season chicken with salt and pepper. Dredge chicken breasts in flour, shake to remove excess.

Heat 1 tablespoon oil over medium-high heat add chicken and cook 3 minutes per side. Transfer to a plate and set aside.

Add remaining oil to pan with shallots and artichoke hearts, sauté 3 minutes.

Return chicken to pan with broth, olives and lemon slices. Reduce heat to low and simmer uncovered.

Turning chicken breast once, cook until chicken is cooked through and sauce has thickened, about 8 minutes.

Sprinkle with the chives and serve.
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