Recipes

Chicken w/ Capers & Artichokes

I have no words for how bad the commuting is in Boston these days, so I’m not even going to address it — just share a great recipe for cold, snowbound days. 

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We made this two weeks ago and I added the leftovers to some yellow rice a couple days later, with the chicken shredded, for a respectable second-round meal. I also wondered if it would be good on pizza with some salty cheese on top, which I might try next time I make this. Or I might toss with some cheese tortellini. If I try any of those combos, I’ll let you know and update this post!

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Lemon Chicken with Capers & Artichokes

INGREDIENTS

  • 1 – 1.5 pound package boneless chicken cutlets
  • 1 jar capers
  • 1 jar marinated artichokes
  • 1 lemon, halved
  • splash of chicken stock
  • seasonings of your preference for the chicken
  • olive oil

DIRECTIONS

FYI, the sauce should take about the same amount of time to prep and cook as the chicken, between 10 and 15 minutes.

Cover a roasting pan in aluminum foil. Cut the chicken cutlets to desired size and place in the pan, then drizzle with olive oil. Season with salt, pepper or other blend, such as Trader Joe’s 21-seasoning salute. Just be careful not to over-salt because the capers and artichokes are already pretty briny from being marinated/preserved.

Preheat the oven to 350, put the chicken in the oven, and start the sauce on the stovetop.

In a stainless steel sauté pan over medium-high heat, cook the entire can of marinated artichokes. Add in the capers (drained). Cut one lemon in half and juice both halves into the sauté pan with the capers and artichokes. Cook and keep reducing liquid.

Transfer the chicken to under the broiler, placing the lemon rinds in the pan for flavor before you do so. Keep an eye on it so it doesn’t burn while you finish the sauce.

Continue cooking the sauce on the stovetop, adding in a splash of chicken stock until it reduces and turns almost syrup-like. Turn off the heat.

When the chicken is browned, take it out from under from under the broiler and remove the lemon rinds; reserve. Pour the sauce over the top of the chicken and squeeze any remaining juice from lemon rinds before serving. Voila!

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I didn’t try these flavors on Georgia, but Mark was a big fan and scooped up a huge portion. It was filling and delicious!

Oh, and in case you didn’t hear, the long list of James Beard semi-finalists was announced today. Boston was pretty well represented ~ especially Alden & Harlow in Cambridge, in the running for best new restaurant.

Have a safe commute & stay warm, wherever you are. XOXO

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