Follow these steps for perfect results
boneless skinless chicken breast
cut into four pieces
olive oil
lemon juice
freshly squeezed
low sodium chicken broth
lemon
thinly sliced
capers
with juice
artichoke hearts
quartered and drained
salt
to taste
freshly ground black pepper
to taste
Heat olive oil in a skillet over medium-high heat.
Sear chicken breasts until browned on both sides.
Remove chicken and set aside.
Increase heat to high and deglaze the pan with lemon juice, scraping up browned bits.
Add chicken broth and bring to a simmer.
Add lemon slices.
Reduce heat to medium and place chicken breasts on top of lemon slices.
Add capers, cover, and cook for 10 minutes.
Add drained artichoke hearts, cover, and cook for another 5 minutes, or until chicken is cooked through.
Remove chicken to a warm plate.
Increase temperature and reduce the sauce to a glaze.
Taste and adjust seasoning with salt and pepper.
Serve chicken with artichoke hearts, capers, and melted lemons, drizzled with glaze.
Expert advice for the best results
Use fresh lemon juice for best flavor.
Don't overcook the chicken to keep it tender.
Serve with a side of rice or roasted vegetables.
Everything you need to know before you start
10 minutes
Sauce can be made a day ahead.
Arrange chicken on a plate with artichokes and lemons, drizzled with sauce. Garnish with fresh parsley.
Serve with rice or quinoa.
Pair with a green salad.
Pairs well with lemon and chicken.
Discover the story behind this recipe
Commonly served in Mediterranean countries with variations in herbs and spices.
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