Chicken Saute With Artichokes Lemon And Mint Recipes

LEMON CHICKEN SAUTE

Steps:

• Flatten each chicken breast half to about 1/4" thickness by pounding them between sheets of waxed paper.
• Melt butter and garlic in 10" skillet until sizzling; add chicken, salt and pepper.
• Cook over medium heat, turning chicken occasionally, until no longer pink, about 5 to 6 minutes.
• Place chicken on serving platter; keep warm.
• Add lemon juice to drippings in pan.
• Add green onions and mushrooms.
• Continue cooking, stirring constantly, until heated through, about 2-3 minutes.
• Garnish with lemon slices and parsley.

ARTICHOKE CHICKEN SAUTE

Steps:

• In a large skillet, saute onion and red pepper in butter for 2-3 minutes. Add the chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and pepper. Cook and stir for 3 minutes. , Combine cornstarch and 1/4 cup cream until smooth; stir into skillet. Add remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice or noodles.

CHICKEN SAUTE WITH ARTICHOKES, LEMON AND MINT

Steps:

• Place chicken between 2 sheets of plastic wrap and pound with a pan or mallet until 1/2 inch thick.
• Sprinkle with salt and pepper on both sides.
• In a large skillet ,heat 2 teaspoons of olive oil on medium heat.
• Add chicken and cook 12 to 14 minutes or until browned on both sides and the chicken loses its pink color ., turning over once.
• Take chicken out and transfer to a shallow serving bowl and cover with foil to keep warm.
• In the same skillet and remaining 2 tsp of oil and heat on medium heat until hot.
• Add artichokes and cook 3 min or until browned, stirring occasionally.
• Stir in broth and heat to boiling point on medium heat .
• Boil for 3 minutes or until liquid is reduced by 1/2.
• Remove from heat and stir in lemon juice and mint.
• Spoon artichoke sauce over chicken, top with the feta cheese.
• Garnish with a few chopped mint leaves.