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Lemon Artichoke Chicken

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Lemon Artichoke Chicken

How you cook and eat an artichoke is not obvious from its appearance.

The artichoke is actually the bud of a thistle flower. The leaves, called bracts cover a fuzzy center called the choke. The chock sits on top of a meaty core, called the heart.

The heart is completely edible and delicious.

You can steam, boil, grill, braise, or stuff and bake artichokes. You can even ferment them.

Artichoke’s when steamed are often eaten with hollandaise, vinegar, butter, mayonnaise, lemon juice, among other sauces.

Greek cuisine makes a stew made of artichoke hearts, includes, potatoes, carrots, onions, lemon, and dill.

Artichokes go well with spinach, lemon, garlic, onion, avocado, eggplant, sundried tomatoes, shallots, potatoes and arugula.

Herbs and seasonings include salt, pepper, thyme, lemon pepper, basil and olive oil.

Artichokes are also a prebiotic, a non-digestible food ingredient that promotes the growth of beneficial microorganisms in the intestines.

Lemon Artichoke Chicken

2 lbs. chicken breast, about 4 breasts

4 tablespoons olive oil

14.75 oz. jar or can artichoke hearts, drained

¼ cup of lemon juice

½ cup chicken broth

½ tsp. dried thyme

½ cup cilantro, chopped

Salt and pepper to taste

Cut chicken breasts into quarters. Heat a large skillet with olive oil. Cook chicken breast quarters on both sides, 2 to 3 minutes.

Next add lemon juice, chicken broth and artichoke hearts and mix in well.  Add thyme and stir until mixed.

Place lid over skillet and cook for 8 minutes or until chicken is no longer pink.

Garnish with cilantro when serving. You like cilantro? Then Add Cilantro Ginger Turmeric To Recipes For Frequently Less Pain.

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