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Lemon Chicken and Artichokes


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Rate this recipe 5/5 (2 Votes)


  • 2 boneless, skinless chicken breasts, cubed
  • 2 T. butter
  • 1 large shallot, minced
  • 4 cloves of garlic, minced
  • 1 t. dried oregano
  • 1 t. dried basil
  • 8 oz frozen artichoke hearts, cut in half and mostly thawed
  • 1 T. capers, drained
  • 2 fire roasted red peppers, chopped
  • Juice of 4 lemons, plus zest of 2
  • salt and pepper
  • 1/4 cup low sodium chicken broth


Servings 4


Step 1

In a large skillet, melt butter over medium high heat. Saute shallots for about 1 minute. Add garlic, chicken and seasonings and cook until chicken is browned on both sides. Add the rest of the ingredients and cook until the sauce comes to a full boil and starts to thicken.

Serve with your favorite side.


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