1/2 Tbsp. Dried Oregano
Freshly Grated Black Pepper
1/4 tsp. kosher salt, plus additional to taste
1 lb. thin chicken cutlets
1/2 Tbsp. extra-virgin olive oil
1 medium onion, cut lengthwise and thinly sliced
1 clove garlic, minced
1/4 cup low sodium chicken broth
1 14 oz. can artichoke hearts, drained and cut into 6th's
1/4 cup fresh lemon juice (about 2 lemons)
1 tsp. lemon zest
2 Tbsp. fresh parsley for garnish (optional)
In a shallow bowl, thoroughly combine flour, oregano, pepper and salt. Dredge each chicken breast in flour mixture, shaking off excess. Set aside.
Coat a large nonstick skillet with cooking spray and heat on medium to medium-high, so skillet is hot, but not smoking. Add 1/2 the chicken at a time, cooking 3-5 minutes/side or until lightly browned and cooked through. Transfer to a clean serving plate and continue with remaining chicken, coating skillet once again with cooking spray. Cover chicken with foil to keep warm and set aside.
Adjust temperature to medium-low and heat oil. Place onion in pan and cook, stirring frequently, until soft and golden 5-6 minutes. Add garlic and cook for 1 minute, stirring constantly, then chicken broth, bringing to a simmer; followed by artichokes, lemon juice and zest (be sure to zest your lemons before cutting and juicing!) simmering for 2-3 minutes until heated through and slightly thickened. Season to taste with salt and pepper.
Pour artichoke mixture over chicken cutlets, sprinkle with parsley and serve.
January/February 2009 issue of Clean Eating Magazine
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