Chicken with Lemon Artichoke Sauce
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Print Recipe
Print Recipe |
Tender chicken breast simmered in a sauce of fresh lemon, artichokes and tarragon.
| Servings |
| 4 |
| Servings |
| 4 |
Ingredients
- 2 Tbsp flour all-purpose
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 4 each boneless chicken breast about 4 ounces each
- 1-1/2 Tbsp olive or canola oil
- 1 cup fresh white or cremini mushrooms sliced
- 1 medium red pepper cored and sliced
- 1 clove fresh garlic peeled and finely chopped
- 1 cup low sodium chicken broth
- 2 Tbsp white wine optional
- 1 Tbsp lemon juice
- 1/2 cup artichoke hearts canned, drained and quartered (not marinated artichokes)
- 2 tsp lemon zest
- 2 tsp fresh tarragon leaves, minced
Servings: 
Units:
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Ingredients
Servings:
Units:
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Instructions
- Combine flour, salt and pepper. Mix well.
- Dredge chicken in seasoned flour. Shake off excess.
- In saute pan over medium-high heat, heat oil. Add chicken. Saute until golden brown, 3 to 4 minutes on each side. Remove chicken from pan and reserve.
- To same pan, add mushrooms and red pepper. Sauté 3-4 minutes.
- Add garlic. Saute 30 seconds. Stir in wine and a little broth; stir well to deglaze pan.
- Add rest of broth and lemon juice. Bring to a boil. Reduce heat.
- Return chicken to pan. Add artichokes and lemon zest. Simmer until internal temperature of chicken reaches 165 F, 10 to 15 minutes. Remove from heat. Stir in tarragon.
Nutrition Facts
| Calories | 210kcal |
| Total FatSaturated Fat | 8g1.5g |
| Cholesterol | 60mg |
| Sodium | 450mg |
| Total CarbDietary Fiber | 11g2g |
| Protein | 23g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.