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Lemon Chicken and Artichoke Skillet. Ingredients. 4 small boneless, skinless chicken breast halves; 1/4 teaspoon salt; 1/2 teaspoon black pepper, freshly ground; 3 tablespoons all-purpose flour or sweet rice flour; 2 tablespoons olive oil, divided; 1/2 cup (50g) sliced shallots; 1 1/4 cups (296ml) low-sodium chicken broth; 8 very thin lemon slices. In 12-inch skillet, heat 1 teaspoon oil on medium-high heat.
Season 6 small chicken thighs with 1⁄2 teaspoon salt, and 1/2 teaspoon black pepper. Place the chicken in the skillet, skin side. Heat remaining tablespoon of oil in the same skillet over low heat (you might need to turn the skillet off to let it cool down, you don’t want the garlic to burn).
Add garlic, artichoke hearts and capers and cook until garlic is softened and fragrant, about 2 minutes. Increase heat to medium-high and add lemon juice and 1/2 cup of water. Step 1 Season the chicken on all sides with salt and pepper. Put in a cast iron skillet, off heat, skin side down. Add to medium-heat, cooking until the skin has browned and the fat has rendered, 15 to 20 minutes then flip the chicken over.
Add the chicken broth and lemon juice to the skillet and give the bottom of the skillet a good scrape to pick up any brown bits stuck to the bottom. Simmer until bubbling, 3-4 minutes. Stir in the artichokes and capers (if using) and cook for 1 minute. Swirl in the butter. give the sauce a taste and add more lemon juice if you think it needs it. Heat oil in a large skillet over medium-high heat.
Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes. Step 2 Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl. Discard the rest of the artichoke, leaves and stem, or reserve for another use. Pat chicken dry, then season all over with salt and pepper.
In a large skillet, warm the. Stir white wine into the skillet, scraping any browned bits off the bottom. Whisk chicken broth, apple juice, lemon juice, Parmesan cheese, and parsley in wine; simmer until liquid is reduced by half, about 10 minutes. Place the chicken thighs skin side down in a cold 12-inch cast iron skillet.
Cook over medium high heat until the chicken releases from the pan and is golden brown, about 8 minutes. Transfer the chicken skin side up to a baking sheet lined with foil and topped with a baking rack. Directions.
Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. Add remaining ingredients; bring to a boil.
Reduce heat; simmer.
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