Chicken. It’s one of those easy things to make for dinner but it can get boring pretty quickly. Not this Lemon Artichoke Chicken that I adapted from Performance Paleo. A cookbook that I have been loving lately. Don’t let that word paleo scare you off. This just happens to be lower in carbs and full of flavor. And remember my theory on diets and eating, everything in moderation. Some of our meals are lower in carbs and others are an all out carb fest. What I really care about it is that it tastes delicious and is healthy. I don’t need to follow certain diets to a T but having variety is wonderful.
I almost always have chicken and lemons around and Aldi has been carrying artichoke hearts so this recipe comes together quickly. A quick marinade gives it so much flavor and if it has capers there is a good chance that I will love it. In the market for a good paleo cookbook? Check out Performance Paleo. I love it! And have made more than a handful of recipes out of it and this lemon artichoke chicken at least a few times. Since I rarely make the same thing twice it speaks volumes about how good this chicken is.
- 2 lb chicken breasts
- Zest of 2 lemons
- 6 tbsp lemon juice
- Salt/Pepper
- 1 tbsp butter
- ½ cup chicken broth
- 1 tsp flour
- 1 can (14 oz) artichoke hearts, chopped
- 2 cloves garlic, finely chopped
- 2 tbsp capers
- ¼ tsp red pepper flakes
- Add the chicken to a large zip-top bag with the lemon zest, lemon juice, salt and pepper. Marinate for at least 30 minutes.
- Heat a large skillet over medium-high heat, then add the butter. Fry the chicken
- for 4 to 5 minutes per side, until it’s caramelized and brown on each side.
- Move the chicken to a plate, and add the chicken broth to the pan, scraping up all the
- browned bits.
- Add the flour, artichokes, garlic, capers and red pepper flakes. Bring the broth to a boil so the mixture thickens. Adjust the seasoning with salt and pepper if needed, then pour over the chicken.
