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  • Chicken and Artichoke Saute

    1 vote
    Chicken and Artichoke Saute
    Prep: 5 min Cook: 20 min Servings: 2
    by Patrick Travis
    33 recipes
    >
    This is elegant yet quick and easy to prepare. It goes well with a light green salad and a simple side vegetable such as green beans with almonds and butter.

    Ingredients

    • 4 large chicken thighs (or any other chicken pieces you wish to use)
    • 2 TB olive oil
    • 1 ea 7 oz bottle (or can) artichoke hearts in water and salt
    • 1 bunch sliced scallions, white and green parts
    • 1 ea 14 oz can LOW SODIUM chicken broth
    • 4 cloves garlic, minced
    • 1 TB Italian seasoning (or to taste)
    • 1 TB capers, drained
    • ¼ cup dry vermouth
    • Juice from ½ lemon
    • Salt & pepper to taste
    • Lemon slices for garnish

    Directions

    1. In a large sauté pan, brown the chicken on one side in the olive oil until golden. Turn the chicken over, adding the garlic to the pan, and brown the second side, about 3-4 minutes.
    2. When the chicken is browned, add the chicken broth and Italian seasonings, season with pepper, and simmer until the broth is reduced by half.
    3. Drain the artichokes, cut them in half and add them to the pan along with the vermouth, lemon juice, and capers.
    4. Simmer for 10 minutes more, until the chicken is fully cooked and the broth and vermouth have reduced by about ½ again.
    5. NOTE!! Reducing the broth by approximately ¾, even with low sodium broth, usually provides enough salt so no additional salt is usually needed, so be very careful and taste before adding any additional salt.

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