I am making this for dinner tonight. I cut a version of this recipe out of a cooking magazine (I am thinking maybe Sandra Lee’s??) a while ago and am finally getting around to making i. It is the first time I have made it so I will try and update with reviews and pictures later this evening or tomorrow. I haven’t decided yet if I am going to serve it over fresh spinach or pasta. It may just depend on my mood (and the baby’s) later today!
1/4 c. flour
1 tsp salt
1 tsp pepper
1 to 1 1/2 lbs. boneless skinless chicken breasts
2 T. evoo
1 c. chicken broth
1 (14 oz) can quartered artichoke hearts (I have some marinaded ones leftover from making this pizza the other night- it was wonderful)
Bacon bits (I will just cook up a few pieces of center cut bacon and crumble them)
1 T. capers (I always seem to add more to recipes)
1 T. lemon zest
2 T. lemon juice
2 T. butter
In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.
In a large skillet, heat love oil over medium heat. Add chicken and cook for 3-4 minutes per side, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover and simmer for 10-12 minutes, or until chicken is cooked through. Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.
Serve over fresh spinach, or pasta, or whatever else sounds good to you!
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Mouthwatering Monday at A Southern Fairytale