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.
Course
Main Course
Category
Mediterranean
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings2
AutorElle
Ingredients
2tablespoonsextra-virgin olive oil,separated
1tablespoonbutter
2organic boneless skinless chicken breasts
all-purpose flour seasoned with salt and pepper for dredging the chicken
2clovesgarlic,sliced thinly
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
1tablespooncapers,drained
1organic lemonthinly sliced, seeds removed
1teaspoondried oregano
sea salt and freshly ground black pepper,to taste
freshly grated parmesan cheese,garnish
Method
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).
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!