I made this for dinner tonight after buying some chicken breasts on the cheap at my least favourite grocery in the world, Kroger. It’s easy and pretty fast.
Chicken & Artichokes
Source: Cuisine At Home, issue 38, April 2003
Ingredients:
.25c Olive Oil
.25c Lemon Juice (bottled or fresh)
2T Honey
2t Garlic, finely minced or pressed
1t Dried Thyme (or 2t fresh)
.25t Salt
.25t Red Pepper Flakes (optional)
4 boneless, skinless Chicken Breasts
1 13.25oz can Artichoke Hearts, drained and halved (or 1 package of thawed Artichoke Heart halves, thawed)
1 Lemon, thinly sliced
1 package Orzo, cooked according to the manufacturer’s directions
1. Combine the first seven ingredients in a small bowl, whisking well to combine; set aside.
2. Heat 2T of olive oil in a large skillet.
3. Season chicken well with salt and pepper, then cook in hot skillet, about 5 minutes per side on high heat.
4. Reduce the heat to medium and cover; cook an additional five minutes.
5. Add the artichoke halves and the olive oil mixture.
6. Cook an additional three to five minutes; cook until the liquid has reduced one-third.
7. Top with sliced lemon; return to high heat; cook until sauce has thickened.
7. Serve over cooked orzo.
Suggestions: Slice a small yellow or white onion into moons and sweat it in some butter. Add the onions to the chicken during step 4. Also, I would definitely use fresh thyme if I had it handy. Dried thyme doesn’t have quite the same flavour profile as fresh. If using fresh, double the amount. Dried herbs pack more leaves into a teaspoon than fresh.
