Making Tuesday Tasty-Lemon Chicken With Artichoke Hearts

Um, yum! I love tart/tangy food. What a way to spruce up chicken for dinner...Quick and easy to make too.

Ingredients

2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken meat, large dice
1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
2/3 cup dry white wine
1/3 cup water
1 teaspoon freshly squeezed lemon juice
1/2 cup lightly packed thinly sliced basil leaves
1 teaspoon lemon zest

Directions

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.

Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

*recipe courtesy of foodnetwork.com*

Making Tuesday Tasty-Chicken Scallopini

I LOVE this combination. You can make it ridiculously decadent with a lot more butter or you can be conservative like this one. I love the tang and the creaminess contrast. I also like this with capers. You can vary this to your liking as well but, this is a good base.

Ingredients

¼ c. flour
Salt and pepper
4 skinless, boneless chicken breasts pounded to ¼ -inch thickness
2 Tbs butter or margarine
1 Tbs olive oil
1 garlic clove
1 c. chicken broth
¼ c. dry vermouth
¼ tsp. dried marjoram
1 bay leaf
1 can artichoke hearts, drained and halved
8 thin lemon slices

Preparation

1. Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour to coat; shake off excess.

2. In a large frying pan, melt butter in oil over medium heat. Add chicken and cook until lightly browned. Remove and keep warm.

3. Add garlic to pan; cook 1 minute. Add broth, vermouth, marjoram and bay leaf to pan. Bring to a boil, stirring constantly. Return chicken to pan; add artichoke hearts and 4 lemon slices (put in the liquid). Cover and simmer 10 to 15 minutes until liquid just begins to thicken and flavors blended. Discard bay leaf and lemon slices.

4. Arrange chicken and artichokes on serving plates. Pour sauce over chicken. Top each piece of chicken with a fresh lemon slice.

*recipe courtesy of Epicurious.com* *photo courtesy of ehow.com*