Chicken with Artichokes and Melted Lemons
Posted in Nourishment for the Body » Eat It on Wednesday, November 11, 2009


Chicken with Artichokes and Melted Lemons 

The Best Life Diet by Bob Greene (Oprah’s personal trainer)


 Simple yet elegant, this is the kind of dish that’s perfect for entertaining.


Serves 4

            2 teaspoons olive oil

            4 pieces boneless, skinless chicken breasts (about1 pound)

            Juice of 1 lemon

¾ cup chicken stock or canned low-sodium chicken broth, such as Healthy Valley no-salt added chicken broth or Pacific Foods low-sodium chicken broth.

1 lemon, thinly sliced

2 tablespoons capers with juice

One 14-ounce can quartered artichoke hearts, drained

Salt and freshly ground black pepper


Heat the olive oil in an 8-inch skillet over medium-high heat. When the olive oil is heated, swirl it to cover the bottom of pan. Add the chicken breasts and sear them until browned. Turn the chicken breasts and brown them on the other side. Remove the chicken to a plate and increase the heat to high. Deglaze the pan with the lemon juice, scraping up any browned bits into the sauce.


Add the stock and bring to a simmer. Add the lemon slices to the pan, reduce the heat to medium, and place the chicken breasts on top of the lemon slices. Add the capers, cover, reduce the heat to medium, and cook, covered, for 10 minutes. Remove the lid and add the drained artichoke hearts. Cover and continue cooking for 5 minutes, or until the breasts are cooked through.


Remove the chicken to a warm plate. Increase the temperature and reduce the sauce to a glaze. Taste the sauce and adjust the seasoning with salt and pepper as needed. Just a little salt will reduce the acidity of the lemons, capers and artichokes and balance the flavors. Serve the chicken with the artichoke hearts, capers, and melted lemons drizzled with the glaze.


PER SERVING, ABOUT: Calories: 186, Protein: 29 g, Carbohydrate: 34 g, Dietary Fiber: 6 g, Total Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 66 mg, Calcium: 79 mg, Sodium: 552  mg.


More in Eat It:

Salmon-Avocado Super Salad

Bowtie Pasta with Roasted Fennel and Sausage

Frisee Salad with Pistachios and Dijon Vinaigrette

My Favorite Cookbooks!

Blueberry, Butternut Squash and Quinoa Salad

10 Healthy Foods That Boost Energy

11 Ways To Eat For More Energy

20 Snacks Under 200 Calories

Say "No" to Genetically Engineered Fish!

Gulf Coast Shrimp Gumbo

Potent Superfoods That Can Improve Your Health and Increase Longevity

Sausage and Quinoa One-Pot Supper

Roasted Acorn Squash Stuffed with Fennel Sausage, Farro, Goat Cheese & Spinach

Salmon on Greens with Lime-Ginger Dressing

Lime Ginger Salmon

Scallops with Citrus and Quinoa

Pear & Walnut Quinoa Salad

Pasta Fagioli

Salad w/blueberries & goat cheese

Meatless Mondays!

BEST Summer Salad!

The Best French Onion Dip Ever!

A Brownie You Don't Want to Eat....

New U.S. Dietary Guidelines

Kathy Hart's Healthy Thanksgiving!

The 20 Worst Salads to Eat

Chicken with Lime Sauce

Orange-Honey Acorn Squash

Marsala Braised Quinoa w/Mushrooms & Tomato

Mushroom-Barley Soup

Bulgur and Grape Salad with Walnuts and Currants

Pomegranate, Clementine and Goat Cheese Salad

Chicken w/Lemon-Thyme Dressing

Greek Lemon-Rice Soup w/Chicken

Lentil Soup

Quinoa with Corn & Basil

Quinoa Pilaf

Egg White & Turkey Scramble

Quinoa Black Bean Salad

Grilled Vegetables with Ginger-Lime Marinade

Cod with Tomato Cream Sauce

Roasted Chicken Tacos

Orange-Sesame Turkey Cutlets

Vietnamese-Style Chicken Soup

Honey & Goat Cheese Filled Fig Muffins

Vegetable Barley Soup

Whole Roasted Chicken w/Citrus

Wehani Rice Salad

Tuscan White Bean Dip

Walnut Crusted Whitefish

Thai-Style Noodles with Tofu

Spinach & Mushroom Stuffed Shells

Quinoa Tabbouleh

Couscous Slaw

Black Bean Taco Salad

Apple, Fennel, and Pistachio Salad

All content copyright © 2022 Kathy Hart & unless otherwise noted. All rights reserved.

Content Disclaimer

Site design by Chicago Web Experts Pradeep Kumar