Chicken with Artichokes in a Roasted Lemon Sauce

This dish is very similar to chicken picatta but the lemons are roasted which gives it a very nice flavor. It’s also great to serve for dinner guests.

Chicken with Artichokes in a Roasted Lemon Sauce

Serves 4-5

Ingredients

1 1/2 lbs. thin sliced boneless skinless chicken breasts

1/4-1/2 cup flour

1 tbsp. extra virgin olive oil

3 cloves garlic, finely chopped

1 (15 oz) can plain artichoke hearts

1 (15 oz) can chicken broth

2 tbsp. capers, drained and chopped

2 lemons

2 tsp. butter

2 tsp. chopped fresh parsley

cooking spray

salt and pepper to taste

Directions

Preheat oven to 325 degrees. Zest one half of a lemon and set aside for juicing later. Take the other 1 1/2 lemons and slice thinly into rings. Remove any seeds. Line a baking sheet with non stick tin foil and spray with the cooking spray. Place the lemon slices on sheet. Spray the lemons with the cooking spray. Bake for 20-25 minutes until lightly brown. Remove from oven and set aside.

Add flour to a zip lock bag and season with salt and pepper. Dredge chicken in the flour to coat.

Add 1/2 tbsp oil to a large skillet also coated with cooking spray and saute garlic for about a minute. Remove from pan, set aside.

Add the rest of the oil and the chicken breasts and cook for about 3-5 minutes until they start to turn golden. Turn over and cook the other side. When all the cutlets are done, place in an oven proof pan and keep warm in the oven.

To the pan add the chicken broth, garlic, lemon zest, lemon juice, lemon slices, capers, artichoke hearts, and butter. Bring to a boil and then reduce the heat to a simmer and cook until reduced by about half, 10 minutes.

Lay the cutlets on a serving platter and pour the sauce over.

Enjoy!