Lemon Chicken and Artichoke Skillet

Name: Lemon Chicken and Artichoke Skillet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: • 4 small boneless, skinless chicken breast halves; • 1/4 teaspoon salt; 1/2 teaspoon black pepper, freshly ground; • 3 tablespoons all-purpose flour or sweet rice flour; • 2 tablespoons olive oil, divided; 1/2 cup (50g) sliced shallots; • 1 1/4 cups (296ml) low- sodium chicken broth; • 8 very thin lemon slices; • 1 (10-ounce/2849) bag frozen artichoke hearts, defrosted; • 1/2 Castelvetrano olives, pitted; • 1 1/2 tablespoons chopped fresh chives

13 steps

Prep:5minCook:15min

Updated at: Thu, 17 Aug 2023 05:08:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories287.9 kcal (14%)

Total Fat11.2 g (16%)

Carbs13.4 g (5%)

Sugars2.3 g (3%)

Protein32.8 g (66%)

Sodium469.1 mg (23%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4boneless skinless chicken breast halves

small

¼ teaspoonsalt

½ teaspoonblack pepper freshly ground

3 tablespoonsall-purpose flour

or sweet rice flour

2 tablespoonsolive oil

divided

½ cupshallots

sliced

296mllow-sodium chicken broth

8 sliceslemon

very thin

1 x 10 ouncefrozen artichoke hearts

defrosted

0.5Castelvetrano olives

pitted

1 ½ tablespoonsfresh chives

chopped

Instructions

Step 1

Place a chicken breast between two pieces of plastic wrap and pound with a meat mallet or small sauté pan to an even 1/2- inch thickness.

Step 2

Repeat with the remaining chicken.

Step 3

Season the chicken all over with salt and pepper.

Step 4

Dredge the chicken breasts in the flour, shaking to remove the excess.

Step 5

In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat.

Step 6

When the oil is hot, add the chicken and cook until golden brown, 3 minutes per side.

Step 7

Transfer to a plate and set aside.

Step 8

Return the pan to medium heat and add the remaining tablespoon of oil.

Step 9

Add the shallots and artichoke hearts and sauté until the shallots are tender, 3 minutes.

Step 10

Return the chicken to the pan along with the broth, olives and lemon slices.

Step 11

Reduce heat to low and simmer uncovered, flipping the chicken breast once, until the chicken is cooked through and the sauce has thickened, 8 minutes.

Step 12

Sprinkle with the chives and

Step 13

serve.