One day for lunch at work I created this simple dish for our staff and everyone went nuts for it so we decided to sell it in the retail specialty store where we offer fresh entrees to go. It has been one of our best sellers along with Chicken Spaghetti.
But since I've omitted wheat from my diet, I don't make it with linguini anymore, and I actually like more this way.
Now I make a salad or a vegetable dish like my Tuscan Green Beans to serve with it. I've also changed up a few ingredients to make it a healthier option.
Fresh garlic, onion and frozen artichokes are sauteed in coconut oil, after I cook the seasoned chicken breasts on each side in a cast iron skillet. A drizzle of fresh lemon juice and fresh basil make it complete.
It's a very simple dish with a lot of flavor.
Lemon Artichoke Chicken
2 Chicken Breasts, Butterflied
2 tsp Summer Salt (Click here for recipe)
3 Cloves Garlic, Sliced
1/4 Cup Sliced Red Onions
8oz Frozen Artichoke Heart Quarters
2 Tbsp Coconut Oil
1/4 Cup Dry White Wine
1 Fresh Lemon, Juiced and Zested
2 Tbsp Capers
2 Tbsp Capers
Season each chicken breast with summer salt on both sides.
In a cast iron skillet over medium high heat, add the coconut oil.
Add the chicken breasts and cook on each side approximately 3-4 minutes. Remove from pan and place on a plate.
In the same cast iron skillet, add sliced garlic and onion and saute until onion is translucent. Add the artichoke hearts and capers, saute an additional 2-3 minutes.
Add the chicken breasts back in, add in the wine and simmer covered for 5 minutes on a lower heat.
To serve, squeeze fresh lemon juice and garnish with fresh basil and lemon zest. Finish off with fresh cracked black pepper.
Easy, Elegant and Extraordinary!