Lemon chicken with artichoke hearts, fennel, capers, garlic, plus a generous sprinkle of freshly grated parmesan add so much flavor to juicy and tender braised chicken breasts.
2tablespoonsextra-virgin olive oil,separated
2organic boneless skinless chicken breasts
all-purpose flour seasoned with salt and pepper for dredging the chicken
1/2cupwhite wine(125 ml)
1/3cupchicken broth(80 ml)
1x 280 g jar marinated artichoke hearts,drained, reserving 1 tablespoon marinade, quartered (about 4 whole artichoke hearts)
1small fennel bulb,trimmed and sliced thinly
1organic lemonthinly sliced, seeds removed
sea salt and freshly ground black pepper,to taste
freshly grated parmesan cheese,garnish
The chicken breasts should be at an even thickness. Flatten any thick slices using a meat mallet or rolling pin so that they are even (to do so, place them on a cutting board and cover them with cling wrap first).
Season the chicken well with salt and pepper and dredge in the flour, shaking off the excess. In a large heavy skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat. Sauté the chicken until browned on both sides, about 5 minutes per side, transfer to plate and keep warm.
Heat the remaining oil in the pan and add the garlic. Sauté briefly until aromatic. Add the white wine, and bring to a boil, scraping the bottom with a wooden spoon. Allow the wine reduce a little, then add the broth.
Reduce heat to low, return the chicken to the pan, add the reserved marinade from the artichokes, fennel, capers, lemon slices, oregano and a few generous dashes of salt and pepper.
Cover and simmer until chicken is almost cooked through, about 10 minutes, depending on the size of the breasts.
Uncover, stir in artichokes and simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Serve with grated parmesan. Enjoy!