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Lemon Chicken with Fennel and Artichokes

Lemon Chicken with Fennel and Artichokes

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 Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Autor Elle

Ingredients

  • 2 tablespoons extra-virgin olive oil, separated
  • 1 tablespoon butter
  • 2 organic boneless skinless chicken breasts
  • all-purpose flour seasoned with salt and pepper for dredging the chicken
  • 2 cloves garlic, sliced thinly
  • 1/2 cup white wine (125 ml)
  • 1/3 cup chicken broth (80 ml)
  • 1 x 280 g jar marinated artichoke hearts, drained, reserving 1 tablespoon marinade, quartered (about 4 whole artichoke hearts)
  • 1 small fennel bulb, trimmed and sliced thinly
  • 1 tablespoon capers, drained
  • 1 organic lemon thinly sliced, seeds removed
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper, to taste
  • freshly grated parmesan cheese, garnish

Method

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Cover and simmer until chicken is almost cooked through, about 10 minutes, depending on the size of the breasts.
  6. Uncover, stir in artichokes and simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Serve with grated parmesan. Enjoy!