LEMON CHICKEN WITH ARTICHOKES, CAPERS AND ARUGULA
If there were an award for "most elegant, tastiest skillet meal made in less than 30 minutes" (and I think there should be), this dish would be the clear winner. With tender chicken breast in a lemony caper and white wine sauce that's studded with artichokes served atop a mound of fresh arugula, it is beautiful on the plate, packed with flavor, and requires almost no chopping. The chicken is coated lightly in flour, which allows it to brown nicely and serves to thicken the pan sauce. (You can substitute a cup-for-cup gluten-free flour.) A tablespoon of butter takes the tangy sauce to the next level into luxuriously velvety territory. It's just the recipe to hit refresh on your busy weeknight dinner routine and definitely good enough for company. I like to serve it with some crusty whole-grain Italian bread.
Provided by Ellie Krieger
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the flour on a plate and toss it with the salt and pepper. Dredge the chicken in the flour mixture so it is lightly coated, shaking off the excess. Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. Place two pieces of chicken in the pan and cook until they are browned, about 2 minutes per side, then transfer them to a plate. Repeat with another 1 1/2 tablespoons of oil and the remaining chicken, transferring it to the plate.
- Add the remaining tablespoon of oil to the skillet, lower the heat to medium, then add the garlic and artichoke hearts and cook until the garlic has softened a bit, 1 minute. Add the wine, increase the heat to high, and reduce by about half, about 3 minutes. Add the chicken broth, lemon juice, and capers to the skillet, bring to a boil, then cook until the sauce has thickened somewhat, 2 to 3 minutes. Stir in the butter until it is melted.
- Return the chicken, with any accumulated juices, to the pan, nestling it into the sauce. Lower the heat to medium-low and simmer until the chicken is cooked through, about 3 minutes.
- To serve, place a cup of the arugula on each of four serving plates. Top each with a chicken breast and spoon the sauce and artichokes on top. Season with salt and pepper to taste.
Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 130 milligrams, Sodium 300 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 41 grams, Sugar 2 grams
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Abuti Monate
[email protected]I found that the sauce was a bit too thick.
deandre edgerson
[email protected]This dish was a bit too salty for my taste.
Mohamed Fasal
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I've made it several times and it's always a hit with my family and friends.
Robin Hanson
[email protected]This dish was easy to make and turned out great! The chicken was cooked perfectly and the sauce was delicious. I served it over pasta and it was a hit with my family.
Iliana Garcia
[email protected]I'm not a big fan of lemon chicken, but I really enjoyed this dish. The artichokes and capers added a nice touch of flavor. I will definitely be making this again.
Nazma Begum
[email protected]This dish was absolutely delicious! The chicken was tender and juicy, and the sauce was flavorful and tangy. I will definitely be making this again.
lugoloobi denis
[email protected]I found that the sauce was a bit too thick. I would have added more liquid next time.
Gorge Lozano
[email protected]This dish was a bit too salty for my taste. I think I would have used less salt next time.
Rinae Mavhungu
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I've made it several times and it's always a hit with my family and friends.
Roman Ahamed
[email protected]This dish was easy to make and turned out great! The chicken was cooked perfectly and the sauce was delicious. I served it over rice and it was a hit with my family.
Darling Isingane
[email protected]I'm not a big fan of artichokes, but I really enjoyed this dish. The lemon and capers helped to balance out the artichoke flavor. I will definitely be making this again.
Heidery J Losch
[email protected]This dish was delicious! I made it exactly as the recipe stated and it turned out perfectly. The chicken was tender and juicy, and the sauce was flavorful and tangy. I will definitely be making this again.
Victor Chibuike
[email protected]I found that the chicken was a bit dry. I think I would have cooked it for a shorter amount of time.
Haris Tanha Tanha haris
[email protected]This dish was a bit too tangy for my taste. I think I would have preferred it with less lemon juice.
Pro Nazmul
[email protected]I made this dish for my family and they all loved it. The chicken was moist and flavorful, and the sauce was tangy and delicious. I will definitely be making this again.
gayan wijesinha
[email protected]This is now my go-to recipe for lemon chicken. It's easy to make and always turns out delicious. I love the combination of flavors and the fact that it's a relatively healthy dish.
Erica Hamilton
[email protected]I followed the recipe exactly and the dish turned out amazing! The chicken was cooked perfectly and the sauce was delicious. I served it over pasta and it was a huge success. Thank you for sharing this recipe!
Rahol Raja
[email protected]This dish was a hit at my dinner party! The flavors of the lemon, artichokes, capers, and arugula blended perfectly together. The chicken was tender and juicy, and the sauce was flavorful and tangy. I'll definitely be making this again.