The Jan/Feb issue of Clean Eating Magazine has quite a few recipes in it that appeal to me, unlike the last issue which I thought was a total bust. This chicken recipe was really good and really easy to make. I halved it since there was only me to feed, and I got two meals from it. I also used regular boneless skinless chicken breasts that I sliced up.
Lemon Artichoke Chicken
1/4 cup whole wheat flour
1/2 tbsp dried oregano
freshly ground pepper, to taste
1/4 tsp (or to taste) salt
1 lb thin chicken cutlets
1/2 tbsp olive oil
1 medium onion, sliced
1 clove garlic, minced
1/4 cup chicken broth
1 14oz can artichokes, drained and chopped into sixths
1/4 cup fresh lemon juice
1 tsp lemon zest
chopped parsley for garnish (optional)
1. In a shallow bowl, thoroughly combine flour, oregano, salt & pepper. Dredge chicken, shaking off excess.
2. Coat a large skillet in spray and heat to medium-high, so the skillet is hot but not smoking. Add the chicken cutlets, in batches if necessary, and cook about 5 minutes on each side, or until done. Transfer to a clean plate and cover with foil to keep them warm.
3. Adjust temperature to medium-low and heat the oil. Cook onion, stirring frequently, until soft & golden. Add garlic and cook for one minute, stirring constantly. Add chicken broth and bring to simmer. Add artichokes, lemon and zest and simmer 2 - 3 minutes until heated through and slightly thickened. Season to taste with salt & pepper.
4. Pour artichoke mixture over chicken and serve.
I served mine with rice and it was a nice meal! Enjoy!