This recipe for Summery Lemon Chicken is loosely based on the one in the Foster’s Market Cookbook for Sauteed Chicken Breasts with Artichokes, Lemons, and Capers.
Ingredients (for two servings):
2 boneless, skinless chicken breasts
a little fresh or dried thyme
flour to dip the chicken in
1 14oz. can artichoke hearts, drained
1/4 c. drained capers
1/2 lemon, sliced into circles
1/2 cup white rice
1-1/3 cup chicken broth
First, I flattened the chicken to make it a uniform, about a 1/2″ thick piece each, by wrapping it between sheets of parchment (or you could use Saran if you like) and pounding with a rolling pin.
Each piece was dipped into flour and shaken to remove excess, then seasoned with salt and pepper.
Over medium-high heat in a large, high-walled skillet, I heated enough olive oil to sautee the chicken in. Once the oil was hot enough, I added the chicken, sprinkled thyme over each piece, and sauteed them on both sides (about four minutes on each side).
To the artichokes/lemons/capers, I added the 1-1/3 cup chicken stock and brought everything up to a boil. Next, I added the 1/2 cup rice to the pan, put the lid on the pan, and cooked over low heat for 20 minutes:
After twenty or so minutes, the rice was just almost done. I removed the lid and added the chicken back to the pan (leave the lid off). After another five minutes, the rice was perfect and all the flavors had blended really well: