I bought some canned artichoke hearts for a pizza I made a few weeks ago, but I forgot to use them! So, I've been trying to think of the best way to utilize them. Publix had some great chicken breasts on sale, and the wheels began turning! Butter... lemon... Wine... Annnnd, GO:
2 Chicken breasts, skin on, bone removed
2Tbsp olive oil
1 Shallot, finely diced
5-6 canned artichoke hearts, quartered length-wise
2Tbsp capers
3/4 stick of unsalted butter
1Tbsp dijon mustard
1 Cup white wine
2 Cups chicken broth, low sodium
1tsp Paprika
Juice of half a lemon
Salt and pepper to taste
Heat your oven to 350f, and place an oven safe dish on the middle rack. Heat the olive oil in a large pan on medium to medium high heat. Season the chicken with some salt and pepper, then place skin side down in the pan. Sear until golden brown, then flip. Cook again until browned, then remove and place in the dish in the oven, skin side up.
Deglaze the pan with the wine, then add in the broth, lemon juice, butter, mustard, paprika, salt, pepper, and shallot. Reduce the heat to low, stir often, and simmer until the sauce had thickened and will coat the back of a spoon. Rinse the capers and add them to the sauce. Now add the artichokes to heat them through. Because they're canned, they're much softer than fresh, thus adding them in sooner would result in the artichokes falling apart.
Remove the chicken when it's reached the proper temperature, and allow it to rest. I plated with a bed of white rice, then the chicken, placed a few artichokes around the chicken, then poured some sauce over top. This was added to my husband's list of "Please, please, PLEASE, make again" dishes! Hope you enjoy!
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