Wednesday, February 15, 2012

Lemon Chicken with Artichokes

I think the mark of a true 'home chef', is making a great meal out of stuff you already have in your cupboard.  Not wanting to go to the store...again,  (I swear the checkers at Safeway all know me by name!)    I did a quick inventory of the pantry,  went on-line and typed in chicken, lemon and artichokes.  Let me tell you that there is no shortage of lemon chicken recipes. Another hour or two spent surfing for the perfect recipe...I sure do that a lot lately.

I took the best features of 2 or 3 recipes and came up with this one pot wonder!  It comes together quickly and is perfect for a weeknight meal and very healthy too.  There is no doubt I will be making this again. 

Servings: 4
Calories: 260
Fat: 5.4
Carbs: 22.2
Fiber: 2.7
Protein: 26.3
WW Points+: 6


3/4 cup reduced sodium chicken broth
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
2 tablespoons cornstarch
1 teaspoon sugar
1 1/2 pounds boneless chicken breast, thighs or a combination of both
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil
14 oz can artichoke hearts, drained


Combine the broth, zest, lemon juice, cornstarch, and sugar in a small bowl; set aside.

Sprinkle both sides of each chicken breast with the salt, and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned and almost cooked through, about 3 minutes on each side.
Add the broth mixture and cook until the mixture boils and thickens, about 1 minute. Add the artichokes and cook until chicken is cooked through and artichokes are warm, about 8 minutes.

Serve with Angel Hair pasta or rice.  Asparagus would work very nice with this as well.


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