Tuesday, February 16, 2016

lemon chicken skillet with artichokes and green olives

















The marinated artichokes and green olives give this dish so much flavor which my husband commented on.  This dish is delicious!  Next time I'm going to try using filleted or thily pounded chicken breasts.
Note to self:  Make again soon!

lemon chicken skillet with artichokes and green olives (adapted from dinners, dishes and desserts)
1 1/2 pounds boneless, skinless chicken thighs
1/4 cup flour
1 cup onion, finely chopped
1 tablespoon garlic
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup sliced pimiento stuffed green olives, drained
1 cup chicken stock
1 lemon, juiced

Heat a large skillet over medium high heat.  I have a nonstick pan that's great so I didn't add any oil.  Dust chicken lightly with flour.  Add to skillet, cooking for 3 minutes on each side or until browned.  Remove from pan.  Stir in onions and cook until soft.  Add garlic, artichoke hearts and olives.  Cook for 2-3 minutes until garlic is fragrant.  Add chicken and any juices back to the pan.  Add the chicken stock and lemon juice.
Bring to a simmer and cook for 5-10 minutes, until the chicken is cooked through and the chicken stock is reduced and slightly thickened.  Serve immediately.


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