I ♥ lemon.
I have always had a special little place in my heart that tart little fruit. Want a couple of examples? Go here and here. I especially love it paired with bold saltiness like olives or capers.
Bold is always good. Always.
And the addition of artichokes hearts? I just have no words. The deliciousness is off the charts. Like, literally.
If you’ve ever had Chicken Scaloppine, this is very similar, give or take a few things, and it’s definitely not as heavy as a chain Italian restaurant would serve full of rich ass cheese and dripping with oil and butter.
With the exception of Joe’s Italian and Nino’s, that are two locally owned Italian restaurants here that I love, I don’t like going out for Italian. I would much rather make my own.
I highly, highly encourage you to serve this chicken over couscous – it just rounds it out perfectly. I’m not talking about Israeli couscous, which you could do if you wanted to, but those pearls are just too big and fat. It’s the little couscous’ies that soak up all the juice.
You can totally customize it based on your preference. For example, if you’re not into really tangy just scale back on the lemon juice, if you’re not into saltiness then just use less capers. I wouldn’t, but of course I love a TON of flavor. Keep in mind that a few capers go a long way, and just a few wouldn’t be overwhelming. It definitely adds to the flavor of the chicken.
I’ve actually considered breading and frying lemon slices. I’m not kidding, it’s on my never ending list of shit to make.
Here’s your printable-
Chicken with Artichokes and Lemon
- 1 lb boneless, skinless chicken breasts
- 1 cup of flour, plus 1 tbsp
- 1 tbsp salt
- 1 tbsp coarse pepper
- 2 tbsp olive oil
- 2 lemons, juiced (or about 1/4 cup)
- 1/2 stick salted butter
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup water
- 1/4 cup capers
- 1 can quartered artichoke hearts (14 ounces), drained
- Fresh Italian flat leaf parsley, chopped
- Pound chicken breasts thin, or slice vertically.
- Combine 1 cup of flour with salt and pepper.
- Dredge chicken in flour mixture; set aside.
- Heat olive oil over medium-high heat and add chicken. Cook each side about 4-5 minutes, until golden brown and cooked through; remove from heat and cover. (Don't rinse the pan).
- Add lemon juice, butter, wine and chicken broth and bring to a simmer.
- Whisk the tablespoon of flour with the water until smooth; add to lemon juice mixture in the pan and whisk until thickened; about 2 minutes.
- Reduce heat to low and add capers and artichokes, stirring to combine and simmer for about a minute, then cover and turn the heat off.
- Serve chicken with sauce over couscous or rice and sprinkle with fresh parsley.
- Optional - lemon slices on top to garnish. I poured the sauce over my chicken, placed a few lemon slices on top and put under the broiler for 2-3 minutes, then put over the couscous.