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Mediterranean chicken w/artichokes
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| Artist: |
_ |
| Categories: |
Chicken, Mediterranean, Poultry, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Skinless, boneless chicken | | | -breast halves | | 6
| oz | Marinated artichokes (jar) | | 1
| cup | Low sodium chicken broth | | 1/8
| tsp | Hot pepper flakes | | 2
| tbsp | Lemon juice | | 1
| tsp | Arrowroot, dissolved in | | 2
| tsp | Water | | 1/4
| tsp | Dried dill weed | | 1/2
| cup | Feta cheese, crumbled | | 1
| tbsp | Parsley, minced | | | Salt, to taste | | | Black pepper, to taste |
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Procedures:
| 1 | Remove tenderloin from the back of each chicken breast. | | 2 | Place all chicken between sheets of plastic wrap and pound flat. | | 3 | Drain artichoke hearts, reserving the marinade. | | 4 | In lg. | | 5 | Skillet, cook chicken in 2 batches, using 1 tbsp. marinade for each. | | 6 | Heat marinade in the skillet before adding the chicken. | | 7 | Cook about 1.?mins. | | 8 | On each side, until cooked. | | 9 | Remove chicken and keep warm. | | 10 | Add chicken broth, pepper flakes, lemon juice, salt, and pepper to the hot pan. | | 11 | Bring to a boil, reduce the heat slightly and cook 4 mins. | | 12 | Add the dissolved arrowroot and dill weed; continue to cook 2 mins., until thickened. | | 13 | Stir in the artichokes; cook 1 minute. | | 14 | Spoon the sauce over the chicken; sprinkle with the feta and parsley. | | 15 | Serve w/cooked rice or orzo pasta. |
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