Thursday, December 17, 2009

Lemon Chicken with Artichokes and Capers

I pulled this recipe off of one of my favorite sites, . We had this tonight for dinner and it was very good. I made a minor tweek to the amount of lemon juice, as it was just a bit lemony. This would make a great meal in the summer-time. Also, it would be good with the fresh asparagus in place of the artichokes and capers. I hope you enjoy!

Lemon Chicken with Artichokes and Capers

4 boneless skinless chicken breasts
¼ teaspoon salt
½ teaspoon ground pepper
2 tablespoons olive oil
2 ½ cups chicken broth
¼ cup lemon juice
1 ½ cups uncooked instant rice
1 14 ounce can quartered artichoke hearts; drained
2 tablespoons capers; rinsed
1-2 tablespoons chopped parsley

1. Sprinkle chicken breasts with salt and pepper.

2. Saute chicken in hot olive oil in a large skillet 5-6 minutes on each side or until done.

3. Remove chicken from skillet.

4. Add chicken broth and lemon juice to skillet and bring to a boil.

5. Stir in rice, artichokes, and capers.

6. Top with chicken.

7. Cover, remove from heat and let stand for 5 minutes.

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