Lemon-Artichoke Chicken · Apr 27, 09:08 AM by Michele Roper
Cooking Pleasures April/May 2006 p.56
40 minutes
1 lemon
3 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly gound pepper
1 tablespoon olive oil
1/4 cup chopped green onion
1 (14-oz) can quartered artichokes, drained
1 teaspoon thyme
Cut 4 thin slices from half of the lemon;remove seeds. Squeeze 1 tablespoon juice from remaining lemon half. Sprinkle chicken with salt and pepper.
Heat oil in large skillet over medium heat until hot. Add chicken; cook 8 to 10 minutes or until no longer pink in center, turning once. Place on plate.
Add green onions and lemon slices to skillet; cook 1 minute or until just softened and lemon is tinged with gold. Stir in artichokes, lemon juice and thyme; cook and stir gently 30 seconds. Add chicken.
PASTA WITH PAN-ROASTED ONIONS AND ASPARAGUS BABY SPINACH SALAD WITH GINGER LEMON VINAIGRETTE