Back In Time
Right after the beginning of the New Year, a dear friend asked me if I had any "foodie resolutions". Well, as a general rule I don't make New Year's resolutions. Personally I think they are just asking for us to feel let down, disappointed in ourselves and guilty when we break them. But she did get me to thinking about what I could do here on EMM as a resolution type of thing. Two years ago I vowed to make at least 1 new recipe per week for the entire year, and I DID! Some weeks even more than one. But to be honest I don't think I could do that again if I tried. Our schedules weren't nearly as busy back then as they are now, and some weeks I just need to rely on old stand bys to make sure there is food on the table each night. So after a little thought I decided on a foodie resolution that will not only help out all of my readers but also me. See, there are quite a few recipes I blogged back when only my mom and husband read EMM; so why not go back and "re-blog" some of those? That way, they are like new recipes to all of you but still things that I don't necessarily need to "test" before I feel comfortable sharing them. They are already blog approved, just hidden in the vault as I like to call it.
So to start off this 2013 resolution, I chose one of my favorite recipes of the bunch. This is simple yet delicious. Easy yet elegant. And 100% delicious. If you are a fan of artichokes and lemon, this will excite you as much as it does me. Plus, I love the fact it uses boneless chicken thighs because they are one of the most affordable cuts of chicken in the store!
I hope this experiment of going back in time on EMM turns out as fun and tasty as I plan, and this recipe is the perfect way to begin!
Sprinkle chicken with garlic salt, salt and pepper. Lightly dredge both sides in flour. Warm oil in a large skillet over medium high heat. Add chicken and cook, turning once, until browned on both sides, about 4 minutes total. Add broth, and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost cooked through, 10-15 minutes. Scatter lemon slices over chicken, cover and cook until chicken is done, 2-3 minutes longer. Transfer chicken, artichokes and lemons to platter. Add butter to skillet. Bring to a boil. Reduce heat and stir in thyme and parsley. Cook 1-2 minutes until slightly thickened and "shiny". Pour sauce over chicken.
Artichokes at Very Good Recipes
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