Lemon Artichoke Chicken
Updated: Jun 17, 2020
This crowd pleasing entrée is perfect for artichoke and lemon lovers!
6 boneless, skinless, chicken cutlets
1/2 cup all purpose flour
6 tbsp olive oil
6 tbsp butter
3 cloves garlic, minced
1, 15oz can artichoke hearts, drained and chopped
3/4 cup dry white wine
3/4 cup chicken broth
1 lemon, juiced
1 tsp lemon zest
Pat dry chicken cutlets and season with salt & pepper.
Pour flour into shallow dish and coat each piece of chicken with flour, shaking off any excess.
In a large skillet over medium heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. Once melted and hot, add chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate.
To the same pan, add garlic and artichoke hearts. Sauté until garlic is fragrant, about 1 minute. Add wine, chicken broth and lemon juice and bring to a boil. Simmer until liquid is reduced by half, about 3 minutes.
Stir in lemon zest and 2 tablespoons butter, as well as salt and pepper to taste. Reduce heat to low and return chicken to pan to warm and coat in sauce.
Make it Vegetarian! Substitute chicken for Gardein Soy Chick'n Scallopini. Cook according to package instructions and add to pan when sauce is done.