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 peppers from oven and place in a paper bag and let steam for 10 minutes.
Remove from bag and peel off
the skin.
Place on dish and top with
goat cheese
Drizzle with olive oil and
balsamic vinegar
Sprinkle pine nuts and basil
on top
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