LEMON CHICKEN WITH ARTICHOKES, CAPERS AND ARUGULA

Lemon Chicken with Artichokes, Capers and Arugula image

If there were an award for "most elegant, tastiest skillet meal made in less than 30 minutes" (and I think there should be), this dish would be the clear winner. With tender chicken breast in a lemony caper and white wine sauce that's studded with artichokes served atop a mound of fresh arugula, it is beautiful on the plate, packed with ﬂavor, and requires almost no chopping. The chicken is coated lightly in ﬂour, which allows it to brown nicely and serves to thicken the pan sauce. (You can substitute a cup-for-cup gluten-free ﬂour.) A tablespoon of butter takes the tangy sauce to the next level into luxuriously velvety territory. It's just the recipe to hit refresh on your busy weeknight dinner routine and deﬁnitely good enough for company. I like to serve it with some crusty whole-grain Italian bread.

Provided by Ellie Krieger

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 130 milligrams, Sodium 300 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 41 grams, Sugar 2 grams