Lemon-Artichoke Chicken
Another great recommendation from Kipper's Snacks her recipe blog is here. I haven't actually tried this yet, but it is like he is reading my mind. I am all about recipes with lemons and greens for the summer. (More lemons.... less greens, of course.)
1/4 cup olive oil
1/4 cup fresh lemon juice
3 tablespoons honey
2 teaspoons garlic, minced
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes (I'm not a fan of spicy food, so I didn't include these)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves (I used chicken tenders)
1/3 cup white wine
1 can (13.75 oz) whole artichoke hearts, drained, halved
1 whole lemon, thinly sliced
Orzo, or other pasta
Fresh parsley, chopped
Combine the oil, lemon juice, honey, garlic, thyme, salt and pepper flakes in a small bowl for the sauce and set aside. Season chicken breasts with salt and black pepper. Saute in 2 tablespoons olive oil in a large saute pan. Cook over medium-high heat until lightly browned on both sides, 3-5 minutes per side. Reduce heat to medium, cover, and cook 5 minutes. Add white wine, artichokes, and sauce. Simmer and reduce the sauce, about 3 minutes. Top chicken with slices of lemon, cook 2 minutes more, or until sauce thickens. Serve over orzo or other pasta. Garnish with chopped parsley.
1/4 cup olive oil
1/4 cup fresh lemon juice
3 tablespoons honey
2 teaspoons garlic, minced
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes (I'm not a fan of spicy food, so I didn't include these)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves (I used chicken tenders)
1/3 cup white wine
1 can (13.75 oz) whole artichoke hearts, drained, halved
1 whole lemon, thinly sliced
Orzo, or other pasta
Fresh parsley, chopped
Combine the oil, lemon juice, honey, garlic, thyme, salt and pepper flakes in a small bowl for the sauce and set aside. Season chicken breasts with salt and black pepper. Saute in 2 tablespoons olive oil in a large saute pan. Cook over medium-high heat until lightly browned on both sides, 3-5 minutes per side. Reduce heat to medium, cover, and cook 5 minutes. Add white wine, artichokes, and sauce. Simmer and reduce the sauce, about 3 minutes. Top chicken with slices of lemon, cook 2 minutes more, or until sauce thickens. Serve over orzo or other pasta. Garnish with chopped parsley.
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