Happy Mother’s Day! I thought it would be perfect to post a favorite dish I used to make for my Mother after she no longer cooked. She loved this Chicken with Lemon and Artichokes. The sauce has a lot of flavor and is bright, garlicky and lemony. Couscous soaks it up beautifully and when served on a platter, this simple dish seems like so much more.
Chicken with Lemon and Artichokes really leans towards the Greek side of things. The artichokes and lemon make it so spring-like and the wine makes it special. There are only a few ingredients and they’re cooked simply but this is really a fantastic meal.
It’s also an easy dish to make; another one of my dishes that relies on basic ingredients and masquerades around looking all fancy and “gourmet” when it’s really just smoke and mirrors!
I’ve made this today to serve four, but more chicken breasts can easily be added along with another can of artichokes. There’s plenty of sauce as is. When I have company, I’ve made up to eight breasts. I normally serve this with couscous, although a rice pilaf or orzo will work, too.
I keep the couscous very simple so it’s a gorgeous foil for the chicken and sauce. I used a cup of couscous and two cups of chicken broth. Bring the broth to a boil, pour over couscous and cover for 5 minutes. Remove the cover and fluff with a fork. Easy, peasy. If you’re serving more people, just increase the amounts.
You’ll want to serve a vegetable with this, maybe some lovely carrots or broccoli, perhaps a simple green salad. And serve the rest of the wine! My favorite to use in this dish is Sauvignon blanc, although there are many white wines that would be excellent here.
And just so you know, I’m not going to leave you high and dry with three egg whites! My next post will show just what to do with them. The chicken dish ran about $5.78 to make, the couscous was a pantry clean out! I’m sure it was bought on sale and doesn’t reflect current pricing, and your cost will vary depending on what you serve as a side. Rice is always a stellar deal, quinoa a bit pricier but a healthier option.
Chicken with Lemon & Artichokes
- 4 to 8 boneless, skinless chicken breast halves, about 6 ounces each
- 1 can artichoke hearts, plain, not marinated, well-drained
- 2/3 cup of dry white wine
- 1/2 cup of fresh lemon juice (2 to 3 lemons)
- 1/3 cup olive oil
- 8 cloves garlic, minced
- salt and pepper as desired
- 3 egg yolks
- 2 tablespoons oregano, divided
- Green Onion for garnish, thinly sliced on the diagonal
Drain artichokes well and add to a small bowl. Whisk wine, lemon juice garlic and oil in a large bowl, and pour a small amount, about 1/2 cup over the artichokes. Toss together. Add chicken to the rest of the mixture in the large bowl and refrigerate at least 30 minutes and up to four.
Preheat oven to 375 degrees. Place chicken on a rimmed baking sheet, lined with foil if desired, reserve the marinade. Sprinkle with 1/2 the oregano and salt and pepper if desired. Place in oven. About fifteen minutes after the chicken is in the oven, drain the artichokes and add to the chicken. Again, reserve the marinade.
In a small saucepan, bring marinade to a boil. Baste the chicken liberally with about 1/3rd of the marinade. Reserve the rest of the mixture.
Cook the chicken for a total of 30 to 40 minutes until cooked through, 165 degrees. Remove from oven. Brush a bit of the sauce on the baking sheet over the chicken, place the chicken on a plate and tent with foil. The chicken may be a bit pale but brushing with some of the caramelized juices towards the edges of the pan will color it beautifully.
Add juices to a measuring cup, there should be about a cup and a half. If not, add in some of the reserved marinade. Whisk three egg yolks into the mixture and bring to a good simmer over medium heat, whisking constantly. Cook for about three minutes until sauce is slightly thickened. Add remaining oregano to the sauce to taste, season with salt and pepper.
Serve with couscous, rice or orzo, on a large platter. A beautiful presentation is make a well in the center and add the chicken to the middle. Pour some of the sauce over the chicken, pass the rest at the table. Garnish with green onion if desired.
I mentioned earlier that I wouldn’t leave you high and dry when it came to those three leftover egg whites! If you’re in the mood for dessert, consider making Meringue Nests. They can be piped, as I did, or simply dolloped out in a free-form fashion. These are filled with just a touch of plain yogurt and a few berries, but can be filled with just about anything you’d like.
Let’s talk about how to save money/time on this recipe:
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving money/time and managing this recipe.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings!