Chicken Artichoke Recipe
Lightly breaded chicken breast sautéed and served over basmati rice and topped with artichoke hearts, sun-dried tomatoes, and capers; finished with lemon-butter sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
Cook the basmati rice according to package instructions. Once cooked, set aside and keep warm.
- 2
Prepare the Chicken
Preheat the oven to 375°F (190°C). Flatten the chicken breasts using a meat mallet to an even thickness.
- 3
Bread the Chicken
Set up a breading station with three bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, dip in eggs, then coat with breadcrumbs.
- 4
Sauté the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken and cook for about 5-6 minutes on each side or until golden brown and cooked through. Remove from skillet and keep warm.
- 5
Make the Lemon-Butter Sauce
In the same skillet, lower the heat and add butter. Once melted, stir in lemon juice, artichoke hearts, sun-dried tomatoes, and capers. Cook for 2-3 minutes until heated through.
- 6
Serve
Place a serving of rice on each plate, top with sautéed chicken, and spoon the lemon-butter sauce with artichokes and sun-dried tomatoes over the top. Serve warm.
