Recipe: Lemon Chicken with Artichoke Hearts and Red Peppers in Wine Sauce

LEMON CHICKEN WITH ARTICHOKE HEARTS
AND RED PEPPERS IN WINE SAUCE

4 boneless, skinless chicken breast halves
4 tablespoons olive oil
1 garlic clove, minced
2 red bell peppers, cut in 1/4-inch strips
1 cup canned artichoke hearts, drained, sliced
1 cup White Wine Sauce (recipe follows)
Juice of 2 lemons (about 1/3 cup)
3 to 4 tablespoons nonfat cream or milk, optional
Salt and pepper
1 tablespoon chopped fresh parsley

Cut each chicken breast diagonally into three strips, resulting in 12 slices.

Heat 2 tablespoons oils in a skillet on medium high heat until hot. Saute chicken pieces, in batches, until meat is white throughout, adding more oil if needed. Do not overcook. Remove chicken to a warm platter; cover with foil to keep warm.

Stir in the wine, scraping the bottom to deglaze the pan of any the drippings on the bottom.

Add the garlic; saute until golden.

Add the pepper strips, cooking about a minute, or until they start to soften; add the artichokes and the wine sauce; cook until the sauce begins to boil.

Stir in the lemon juice and cream; reduce heat to low and let simmer one minute to reduce sauce. Add salt and pepper to taste.

Spoon the sauce and vegetables over the chicken to serve.

WHITE WINE SAUCE

1/4 cup white wine
2 tablespoons flour
1 cup chicken broth
salt and pepper

Stir together white wine and flour in a skillet (this step can be done after the chicken is sauteed, using the same skillet) until it is a smooth paste. Slowly add chicken broth, stirring and cooking for 3 to 4 minutes, until the sauce is smooth and the desired consistency. Season to taste with a little pepper and salt if needed.

Makes 4 servings
Adapted from source: Simply Saute by Silvia Bianco