Lemon Chicken Recipe

Lemon chicken set off by rosemary, artichoke hearts, lemon juice and lemon zest.

| 2013 Guide to Backyard Chickens

This Lemon Chicken Recipe uses chicken paillards with crispy new potatoes and artichoke hearts to a delicious effect.

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Easy Chicken Recipes for Any Time, Any Occasion 

Lemon Chicken Recipe

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.






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