I came across this recipe on line the other day, and it looked simple and light. After tweaking some of the ingredients, I made this dish and was impressed by how light it was. The lemon flavor, especially because of the zest, really stands out. The preparation is easy and I do not think you will be disappointed.
Ingredients:
1 T. unsalted butter
1 T. extra virgin olive oil
½ c. all purpose flour
¼ t. salt
¼ t. black pepper
dash of paprika
4 skinless, boneless chicken breasts
2 lemons - zested and juiced
1 c. chicken broth
2 T. Worcestershire sauce
¼ c. dry sherry
½ t. minced garlic
1 bay leaf
1 t. dried basil
14 oz. can artichoke hearts, drained and chopped
2 T. corn starch
¼ c. water
½ lb. angel hair pasta
Melt butter and olive oil in large skillet, over medium heat.
Combine flour, salt, pepper and paprika in a large plastic Ziploc bag. Put chicken breasts into the bag and shake until thoroughly coated.
Shake excess flour from chicken, and place the breasts in the skillet. Brown on each side, about 10 minutes.
Add to the skillet lemon juice and zest, chicken broth, Worcestershire sauce, sherry, garlic, bay leaf and basil. Bring to a boil the cover, and simmer over low heat for 15 minutes.
Stir in the artichoke hearts and continue simmering until chicken is no longer pink in the center (about 15 minutes more).
Mix the corn starch and water in a small bowl. Stir the slurry into the skillet and continue cooking for about 5 minutes to thicken.
Serve over angel hair pasta. In this demonstration, the dish was topped with a sprinkling of parmesan cheese.
