Doin' Some Cookin'... Lemon Chicken with Artichokes

Lemon chicken with artichokes served with a side of roasted potatoes.

Enough said.

Okay... not really.

This recipe for a healthier chicken piccata is dangerous... I mean I could guzzle the sauce by the gallons and the chicken tastes like real fried chicken.

Let's talk leftovers. This recipe makes 4 servings and I only had one left to take to work the next day. This reheats well and tastes just as good. Work lunch never tasted so good.

Lemon Chicken with Artichokes

Adapted From: Paula Deen Cuts the Fat: 250 Favorite Recipes All Lightened Up

Makes 4 Servings

Stars of the Show:

• 4 (4 oz) chicken cutlets, boneless, skinless
• sea salt, to taste
• 1/2 tsp black pepper
• 1/2 cup all purpose flour
• 2 tbsp olive oil
• 1/2 cup low-sodium chicken broth
• 1 lemon juiced
• 1 (14 oz) can grilled artichokes, drained and chopped
• 2 tsp capers, drained

And Action:

In a shallow bowl whisk together salt, pepper, and flour. Dip the chicken in the flour to coat all over. Gently shake each piece to remove the excess.

In a large skillet heat the oil over medium-high heat. Add the chicken, in batches if needed, and cook without moving until golden, 4 minutes. Flip and cook for another 3 minutes. Transfer the chicken to a plate and cover with aluminum foil to keep warm. 

Add the chicken broth and lemon juice to the skillet and give the bottom of the skillet a good scrape to pick up any browned bits stuck to the bottom. Simmer until bubbling, 3 to 4 minutes. Stir in the artichokes and capers and cook for 1 minute. Swirl in the butter. Spoon the sauce over the chicken. Enjoy!