chicken and artichokes in a lemon cream sauce
the picture of this isn't to appealing and i am sorry because it was very very good.. so don't let the picture fool you.. it was yummy.. I am on a lemon kick these days.. I have been putting zest in everything..
chicken and artichokes in a lemon cream sauce
prep time: 15
cooking time: 30 minutes
servings: approx. 4
ingredients:
olive oil
2 garlic cloves, minced
16 ounces of boneless skinless chicken strips (walmart has them all ready cut and ready to go you can get breasts or thighs..)
salt and pepper to taste
2 lemons, zested and juiced
1 cup low sodium chicken broth
2 cans evaporated skim milk
1/2 cup parmesan
2 cans of artichoke hearts (not marinated)
1 bunch fresh parsley, chopped
1 box/package of your favorite pasta (cooked according to directions)
in a large non stick skillet of medium heat 2 swirls around the pan.. then add garlic.. salt and pepper chicken and add to the pan, saute until chicken is cooked all the way through.. remove chicken and set aside..add the chicken broth, the lemon juice and zest..scrape the bottom of the pan to loosen any brown bits (they are good) and cook over medium high heat for 10 minutes.. reduce heat add milk and whisk... (you can add flour at this point if you feel the sauce is to runny) salt and pepper.. add the parmesan cheese and whisk until thick.. (this part usually makes it thick enough).. add the chicken back to the pan and any reserved juice that has gathered on your plate... add the artichokes and stir gently.. the sauce will get even thicker.. put your pasta in a bowl or on a plate and top with the chicken mixture... garnish with chopped parsley..
chicken and artichokes in a lemon cream sauce
prep time: 15
cooking time: 30 minutes
servings: approx. 4
ingredients:
olive oil
2 garlic cloves, minced
16 ounces of boneless skinless chicken strips (walmart has them all ready cut and ready to go you can get breasts or thighs..)
salt and pepper to taste
2 lemons, zested and juiced
1 cup low sodium chicken broth
2 cans evaporated skim milk
1/2 cup parmesan
2 cans of artichoke hearts (not marinated)
1 bunch fresh parsley, chopped
1 box/package of your favorite pasta (cooked according to directions)
in a large non stick skillet of medium heat 2 swirls around the pan.. then add garlic.. salt and pepper chicken and add to the pan, saute until chicken is cooked all the way through.. remove chicken and set aside..add the chicken broth, the lemon juice and zest..scrape the bottom of the pan to loosen any brown bits (they are good) and cook over medium high heat for 10 minutes.. reduce heat add milk and whisk... (you can add flour at this point if you feel the sauce is to runny) salt and pepper.. add the parmesan cheese and whisk until thick.. (this part usually makes it thick enough).. add the chicken back to the pan and any reserved juice that has gathered on your plate... add the artichokes and stir gently.. the sauce will get even thicker.. put your pasta in a bowl or on a plate and top with the chicken mixture... garnish with chopped parsley..
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