chicken with lemon artichoke sauce

ingredients

• servings: 4
• 4 (5 ounce) skinless, boneless chicken breast halves, pounded 1/4-inch thick
• salt and ground black pepper to taste
• 3 tablespoons olive oil
• 2 tablespoons butter
• 6 fluid ounces white
• 1 cup chicken broth
• 8 teaspoons apple juice
• 8 teaspoons lemon juice
• 1/4 cup grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1/4 cup heavy whipping cream
• 1 (14 ounce) can artichoke hearts, drained and chopped

recipe

preparation time: 20 mins cook time: 25 mins ready time: 45 mins


• season chicken breast halves with salt and pepper.
• heat oil and butter in a large skillet over medium-high heat. fry chicken breasts in the hot skillet in batches until chicken is no longer pink in the center and juices run clear, about 5 minutes per side. remove chicken from the skillet and keep warm.
• stir white into the skillet, scraping any browned bits off the bottom. whisk chicken broth, apple juice, lemon juice, parmesan cheese, and parsley in ; simmer until liquid is reduced by half, about 10 minutes. add heavy cream and whisk until sauce is smooth. stir artichoke hearts into cream sauce; continue to cook until heated through, about 5 minutes. serve sauce over chicken.