sauteed chicken with artichoke hearts and lemon

This recipe is a "go to" meal for me, when I have unexpected company or just need a quick dinner meal.  We all love it and it satisfies all tasted preferences.

Sautéed Chicken with Artichoke Hearts and Lemon Cream Sauce

Ingredients:

4 skinless, boneless chicken breasts

½ cup garbanzo bean flour (or whole wheat flour)

2 tsp salt

1 tsp cracked pepper

2 tbsp olive oil

2 cloves garlic

¾ cup chicken stock

1 tbsp fresh lemon juice

½ cup white wine

1 can quarter artichoke hearts, drained

1 tbsp heavy whipping cream

1 tbsp butter

S&P to taste

Trim chicken breast of fat

Place in plastic bag and pound until flat and about ½ inch thick

 Mix the garbanzo bean flour, salt and pepper together and place in shallow bowl

Dredge chicken and lightly dust off excess flour

Heat olive oil in large non-stick skillet and place chicken, loosely in pan, don’t crowd

Peel and crush garlic and place on top of each chicken breast.

Sauté for about 5 minutes on medium heat, until golden in color.  Flip chicken over and place garlic on top of each breast, if the garlic is left in the pan it will get bitter.  Sauté until both sides golden and chicken cooked through. 

Remove chicken to plate and let rest.

Turn heat to medium under pan and deglaze using the chicken stock.  Stir and loosen all pan dripping from the bottom and continue to cook until volume is reduced to about ½.

Add the lemon juice, white wine and artichoke hearts and continue over heat until reduced to about ½.

Place chicken breast back into the sauce and coat both sides.

Place one breast on each plate and top with the artichoke hearts and sauce.  Serve with Fire Roasted Sweet Bell Peppers, recipe to follow.

Fire Roasted Sweet Bell Peppers with Goat Cheese, Olive Oil and Balsamic vinegar.

Ingredients:

3 sweet bell peppers, one each red, yellow and orange

1 tbsp olive oil

1 tbsp balsamic vinegar

¼ cup toasted pine nuts

¼ cup chopped basil

4 ounces crumbled goat cheese

S&P to taste

Split each pepper and clear of seeds and membranes.

Place skin side up on foil lined broiler pan and place under broiler until skin is charred and puffing up. 

Remove peppers from oven and place in a paper bag and let steam for 10 minutes.

Remove from bag and peel off the skin.

Cut into ½ inch strips

Place on dish and top with goat cheese

Drizzle with olive oil and balsamic vinegar

Sprinkle pine nuts and basil on top

S&P to taste