Lemon Artichoke Chicken.......

The ten inches of snow we got on Tuesday has finally started to melt.   There is a feeling of renewal in the air.   To celebrate the season of regrowth I made this wonderful chicken dish.  The whole dinner tonight felt like a breath of spring.   Here is the recipe. Enjoy!

Ingredients:
1 1/2 lbs. boneless, skinless chicken thighs
1/2 cup flour seasoned with 1/2 tsp. salt, 1/4 tsp. pepper, 1/4 tsp. dried oregano and dash sweet
paprika.

4 tablespoons olive oil

1/2 cup white wine
1 cup low sodium chicken broth
1 can artichoke hearts
3 cloves garlic, minced

the juice from one lemon
the zest from lemon

handful of grape tomatoes

 Directions:

1. Coat chicken thighs in seasoned flour.  Shake off any excess flour.

2. Heat oil in a large heavy skillet over medium high heat and brown chicken on both sides, about 2-3 minutes per side.

3. Add wine, chicken broth and artichokes to skillet and bring to a boil. Cover, turn the heat down to low, and cook for 8 minutes. Uncover skillet and add garlic, lemon juice and zest and cook for 2 more minutes.

4. Remove chicken from sauce and bring sauce to a low boil. Cook for another 5 minutes or so until sauce has reduced a little.

5. Return chicken to skillet, toss in the grape tomatoes and cook until chicken is no longer pink.  About 5 to 7 minutes more.

The chicken was moist and pleasingly tangy from the lemon juice.  I served the chicken and artichokes with roasted red potatoes and steamed asparagus with lemon and grated fresh black pepper.  Delicious!