Lemon Chicken
Lemon Chicken
courtesy of Fiorella's Restaurant in Newton
Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
A delicious citrus sauce that is balanced with artichoke hearts and kalamata olives.
Ingredients
4 tbsp. all purpose flour
1-1/2 lbs. skinless, boneless chicken breasts cut into 1” strips
1/4 cup EVOO
1 lb. dried penne pasta
1-1/4 cup dry white wine
12 oz. canned quartered artichoke hearts
1/2 cup black kalamata olives, pitted
2 tbsp. chopped fresh parsley
4 tbsp. butter
1/4 cup lemon juice
1/4 cup grated parmesan cheese
Salt and pepper to taste
Directions
- Bring a large heavy bottom pot of lightly salted water to a boil. Add the pasta, return to a boil and cook for 8-10 minutes until al dente.
- Drain pasta and set aside.
- Place flour on a shallow plate and season with salt and pepper. Coat the chicken in the seasoned flour and shake off any excess.
- Heat EVOO in a skillet on medium-high heat and add chicken. Cook for five minutes, turning occasionally until golden brown. Pour in white wine, flambé, bring to a boil, and reduce by half. Add artichoke hearts, kalamata olives, lemon juice and butter and continue stirring. Add pasta, parmesan cheese and chopped parsley.
- Toss well and serve immediately.
Back to Recipe of the Month |