Lemon Chicken with Artichokes and Capers
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Ingredients
- 2 T. olive oil
- 1/2 medium onions sliced
- 2 cloves garlic, crushed
- 1 lb boneless skinless chicken breasts, chopped
- 6 ounces button mushrooms, halved
- 2 T. flour
- 1 c. chicken broth 1/4 c. dry white wine or 1/4 c. chicken broth
- 1 lemons, juice of 1 grated lemons zest of
- 1 (6 ounce) jars marinated artichokes, drained and halved
- salt and pepper
- 2 T. capers, to taste
Instructions
- Heat the olive oil in a large skillet.
- Add the onion and garlic and cook for three minutes.
- Add the chicken and cook until lightly browned.
- Add the mushrooms and cook 2 minuts more.
- Add the flour and cook 1 minute, stirring.
- Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
- Return the skillet to the heat and bring to a boil, stirring until the liquid thickens.
- Add the artichokes.
- Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
- Season with salt and pepper.
- Serve the chicken and sauce over linguini or rice and garnish with the capers.
- 2 T. olive oil
- 1/2 medium onions sliced
- 2 cloves garlic, crushed
- 1 lb boneless skinless chicken breasts, chopped
- 6 ounces button mushrooms, halved
- 2 T. flour
- 1 c. chicken broth 1/4 c. dry white wine or 1/4 c. chicken broth
- 1 lemons, juice of 1 grated lemons zest of
- 1 (6 ounce) jars marinated artichokes, drained and halved
- salt and pepper
- 2 T. capers, to taste
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