I would like to dub this post: IT TASTES WAY BETTER THAN IT LOOKS! As a perfectionist I battled with myself over whether or not to post this recipe, because the meal isn’t super sexy. But it tastes sooooo good I couldn’t resist!
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A few months back, when I was trying to eat healthier to lost a few pounds for my cruise (which I quickly gained back ON the cruise) I found a recipe for a one-skillet meal with artichoke hearts, chicken breast, garlic, and lemons. Yum. Problem is, it’s not very attractive.
When you brown chicken and onions and garlic in a cast iron skillet, then scrape all that brown gunk to make the sauce, everything turns….well, brown.
But the flavor is anything but brown and drab, I promise you. The chicken is moist and infused with the lemon and garlic, and of course the artichoke hearts are awesome. I may have gone a little overboard with the garnishing, but I was trying to add some damn color to the meal, to show how flavorful it was!
You will need:
- 2 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- 3 medium garlic cloves, thinly sliced
- 1 1/2 pounds boneless skinless chicken meat, large dice
- 1 1/2 cups quartered artichoke hearts (canned or jarred – not frozen)
- 2/3 cup dry white wine
- 1/3 cup water
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup lightly packed thinly sliced basil leaves
- 1 teaspoon lemon zest
Heat the oil over medium-high heat in a large frying pan or skillet (I used a 12″, probably anything less than 10″ wouldn’t work). Add the garlic and onions, season with salt and pepper, and cook for about 4 minutes or until golden. Add the chicken and cook for five minutes, stirring often to brown on all sides. Add artichokes and cook for a few minutes until they start breaking apart.
Add lemon juice, water, and wine, and stir with a wooden spoon, scraping up all that flavorful gunk at the bottom. Simmer for 5 minutes or until you can’t smell the wine anymore, and the sauce is reduced. Remove from heat and add basil and lemon zest and serve.
It’s a super easy, one skillet meal, perfect for a weeknight. And the flavors are bright and succulent, despite the rather drab appearance.
Anddddd….that’s it. Dont forget mountains of garnishes to add some color!
Recipe from Food Network