This Lemon Chicken Recipe uses chicken paillards with crispy new potatoes and artichoke hearts to a delicious effect.
Easy Chicken Recipes for Any Time, Any Occasion
1 pound baby new potatoes
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon chopped fresh rosemary
1 1/2 to 2 pounds thin-sliced chicken cutlets
1 can (15 ounces) artichoke hearts, well-drained and halved
1 clove garlic, minced
1/2 cup white wine
1/2 cup low-sodium chicken broth
1 can (15 ounces) cannelloni beans, drained
1 tablespoon capers, drained
Juice and zest of 1 lemon
1 teaspoon unsalted butter, softened and mixed with 1 teaspoon all-purpose flour
Heat oven to 250°F.
In medium saucepan over medium-high heat, bring potatoes to a boil. Reduce heat and simmer until potatoes are just tender, about 12 minutes. Drain and cool. Cut potatoes into 1/4-inch slices. Place in bowl and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper and rosemary.
Season cutlets with remaining salt and pepper. Warm 1 tablespoon olive oil in medium sauté pan over medium-high heat. Add chicken cutlets to pan and sauté until lightly browned, about 3 minutes per side. Remove from pan; keep warm in oven.
In same pan, add potato slices. Sauté, turning, until well-browned. Remove from pan to same bowl and reserve.
Add remaining oil to pan. Add artichoke hearts and sauté, turning, until brown and crispy, about 5 minutes. Add garlic and continue sautéing. Remove mixture and add to potatoes.
Increase heat to high. Add wine and stir, scraping up brown bits. Boil until wine is reduced by half. Add chicken broth and continue to boil until slightly reduced. Add beans and capers. Reduce heat and add butter-flour mixture to pan; stir until melted and sauce begins to thicken. Stir in lemon juice and zest. Return chicken to pan and heat through.
To serve, place potatoes and artichoke hearts on a serving dish, top with chicken cutlets and drizzle with sauce. Yields 4 servings.
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