- 4 (5 ounce) skinless, boneless chicken breast halves, pounded 1/4-inch thick
- salt and ground black pepper to taste
- 3 tablespoons olive oil
- 2 tablespoons butter
- 6 fluid ounces white wine
- 1 cup chicken broth
- 8 teaspoons apple juice
- 8 teaspoons lemon juice
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/4 cup heavy whipping cream
- 1 (14 ounce) can artichoke hearts, drained and chopped
- Season chicken breast halves with salt and pepper.
- Heat oil and butter in a large skillet over medium-high heat. Fry chicken breasts in the hot skillet in batches until chicken is no longer pink in the center and juices run clear, about 5 minutes per side. Remove chicken from the skillet and keep warm.
- Stir white wine into the skillet, scraping any browned bits off the bottom. Whisk chicken broth, apple juice, lemon juice, Parmesan cheese, and parsley in wine; simmer until liquid is reduced by half, about 10 minutes. Add heavy cream and whisk until sauce is smooth. Stir artichoke hearts into cream sauce; continue to cook until heated through, about 5 minutes. Serve sauce over chicken.
04/12/2018
recipepes.com
Chicken with Lemon Artichoke Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
