Baked Chicken with Artichokes, Lemon, and Thyme; Mashed Cauliflower, Roasted Asparagus
Stacey and Jenny came over for dinner again tonight. I am so lucky to have friends who are willing to be my guinea pigs for new recipes, even when they are eating things they have never had before.
Tonight I made a chicken dish baked with artichokes and thyme in white wine-lemon sauce. I also made mashed cauliflower (great substitute for mashed potatoes) and roasted asparagus.
Here is the recipe for the chicken. I read a few recipes for inspiration and ideas and then made up my own.
Ingredients
- 3-4 boneless, skinless, chicken breasts
- 10 oz chicken broth
- 1 14 oz can artichokes, quartered
- 1/4 cup fresh parsley, chopped
- Juice from 1/3 lemon
- 1/3 cup dry white wine
- 1/4 tsp dried thyme
- 1 tbsp cornstarch for thickening
- 1/2 cup cornstarch for coating the chicken
- 1 tbsp olive oil
- 1 tsp butter
Directions
- Heat olive oil and butter in a large saute pan
- Dredge chicken in cornstarch, shake off the excess, and add to hot pan
- Brown chicken; approximately 3 minutes on each side; transfer to a baking dish
- De-glaze pan with white wine; scrape up all the brown bits
- Add 8 oz of the chicken broth, lemon juice, and thyme; bring to a simmer
- Mix the remaining chicken broth with 1 tbsp cornstarch; whisk into the pan to thicken the sauce
- Add parsley to the sauce
- Top the chicken with artichokes and then pour the sauce over the chicken
- Bake the chicken on 400 for 20-30 minutes, or until completely cooked
This chicken was great - very fresh and light tasting. I'll definitely make it again.
I served it with mashed cauliflower and roasted asparagus. Looking forward to leftovers for lunch tomorrow!
