Name: Lemon Chicken with Artichokes, Capers and Arugula
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons all-purpose ﬂour; 1/2 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to 1/2-inch thickness; 1/4 cup olive oil, divided; 2 garlic cloves, thinly sliced; 6 ounces frozen artichoke hearts, thawed; 1 cup dry white wine; 1/2 cup low-sodium chicken broth or water; 3 tablespoons freshly squeezed lemon juice; 2 tablespoons capers, drained and rinsed; 1 tablespoon unsalted butter; 4 cups lightly packed baby arugula

Directions

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37m Easy 97%

CLASS

Place the ﬂour on a plate and toss it with the salt and pepper. Dredge the chicken in the ﬂour mixture so it is lightly coated, shaking oﬀ the excess. Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. Place two pieces of chicken in the pan and cook until they are browned, about 2 minutes per side, then transfer them to a plate. Repeat with another 1 1/2 tablespoons of oil and the remaining chicken, transferring it to the plate.
Add the remaining tablespoon of oil to the skillet, lower the heat to medium, then add the garlic and artichoke hearts and cook until the garlic has softened a bit, 1 minute. Add the wine, increase the heat to high, and reduce by about half, about 3 minutes. Add the chicken broth, lemon juice, and capers to the skillet, bring to a boil, then cook until the sauce has thickened somewhat, 2 to 3 minutes. Stir in the butter until it is melted.
Return the chicken, with any accumulated juices, to the pan, nestling it into the sauce. Lower the heat to medium-low and simmer until the chicken is cooked through, about 3 minutes.
To serve, place a cup of the arugula on each of four serving plates. Top each with a chicken breast and spoon the sauce and artichokes on top. Season with salt and pepper to taste.