Free Range Lemon Chicken Recipe
extra virgin olive oil, artichoke hearts, mushrooms & sun-dried tomatoes, in a white wine lemon butter sauce with pasta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2
Cook the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for about 7-8 minutes on each side or until cooked through. Remove the chicken from the skillet and set aside.
- 3
Sauté the Vegetables
In the same skillet, add the remaining olive oil. Add the sliced mushrooms, artichoke hearts, and sun-dried tomatoes. Sauté for about 5 minutes until the mushrooms are tender.
- 4
Make the Sauce
Pour the white wine into the skillet, scraping up any bits stuck to the bottom. Allow to simmer for 2-3 minutes. Add the lemon juice and butter, stirring until the butter is melted and the sauce is slightly thickened.
- 5
Combine Everything
Return the chicken to the skillet, coating it with the sauce. Add the cooked pasta, tossing to combine everything thoroughly. Adjust seasoning with salt and pepper to taste.
- 6
Garnish and Serve
Sprinkle with fresh parsley before serving. Enjoy your Free Range Lemon Chicken with pasta!