Chicken with Artichokes and Melted Lemons
Jan 5, 2007 12:07:17 GMT -8
Post by tami on Jan 5, 2007 12:07:17 GMT -8
Chicken with Artichokes and Melted Lemons
Source: The Best Life Diet by Bob Greene
Simple yet elegant, this is the kind of dish that's perfect for entertaining.
Serves: 4
2 teaspoons olive oil
4 pieces boneless, skinless chicken breast (about 1 pound)
3/4 cup chicken stock or broth low sodium
1 lemon thinly sliced
2 Tablespoons capers with juice
one 14 ounce can quartered artichoke hearts, drained
Salt and freshly ground black pepper
Heat oil in an 8 inch skillet over medium heat, add chicken and sear until browned, turn over, brown other side, remove to a plate and increase heat to high, deglaze pan with lemon juice, scraping up any little browned bits into the sauce.
Add the stock to the pan and bring to a simmer, add lemon slices to the pan and reduce heat to medium and place chicken on top of the lemon slices. Add the capers, cover, reduce heat to medium and cook covered for 10 minute. Remove lid and add drained artichoke hearts. Cover and continue cooking for 5 minutes or until breast are cooked through.
Remove chicken to a warm plate. Increase temperature and reduce sauce to a glaze. Taste and adjust seasoning with salt and pepper as needed. A little salt will reduce the acidity of the lemons, capers and artichokes and balance the flavors.
Serve chicken with the glaze.
Per Serving: 186 calories, 29g protein, 34g carbs, 6g fiber 4g total fat, 1g saturated fat, 66mg cholesterol, 79mg calcium, 552mg sodium.
Source: The Best Life Diet by Bob Greene
Simple yet elegant, this is the kind of dish that's perfect for entertaining.
Serves: 4
2 teaspoons olive oil
4 pieces boneless, skinless chicken breast (about 1 pound)
3/4 cup chicken stock or broth low sodium
1 lemon thinly sliced
2 Tablespoons capers with juice
one 14 ounce can quartered artichoke hearts, drained
Salt and freshly ground black pepper
Heat oil in an 8 inch skillet over medium heat, add chicken and sear until browned, turn over, brown other side, remove to a plate and increase heat to high, deglaze pan with lemon juice, scraping up any little browned bits into the sauce.
Add the stock to the pan and bring to a simmer, add lemon slices to the pan and reduce heat to medium and place chicken on top of the lemon slices. Add the capers, cover, reduce heat to medium and cook covered for 10 minute. Remove lid and add drained artichoke hearts. Cover and continue cooking for 5 minutes or until breast are cooked through.
Remove chicken to a warm plate. Increase temperature and reduce sauce to a glaze. Taste and adjust seasoning with salt and pepper as needed. A little salt will reduce the acidity of the lemons, capers and artichokes and balance the flavors.
Serve chicken with the glaze.
Per Serving: 186 calories, 29g protein, 34g carbs, 6g fiber 4g total fat, 1g saturated fat, 66mg cholesterol, 79mg calcium, 552mg sodium.