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Creamy Lemon Chicken with Artichokes and Bok Choy
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Chef :
fenwayCreamy Lemon Chicken with Artichokes and Bok Choy
This recipe is a twist on a Martha Stewart recipe. Her recipe called for spinach but I substituted baby bok choy and tweaked her recipe a little bit.
Ingredient
Cooking time :
1 hr
1 lb
chicken cutlets
1 tsp
dried thyme
3-4 cloves
garlic
1-1/2 cups
chicken broth
4 oz
cream cheese
3 Tbsp
lemon juice
Cooking instructions
* Step 1
Season chicken cutlets with salt and pepper. For a little extra kick you can substitute sriracha seasoning. Dredge chicken in the flour and shake off excess flour. Add 1 Tbsp oil and 1 Tbsp butter to a skillet and melt the butter over medium heat. Brown the chicken on both sides but do not fully cook the chicken. Remove chicken to a plate.
* Step 2
Add another Tbsp of oil to skillet along with the thyme and garlic. Cook for only 30 seconds. Add chicken broth and cream cheese. Bring to a boil and melt the cheese.
* Step 3
Add the bok choy and the artichokes to the skillet and cook for 8-10 minutes or until soft.
* Step 4
Return the chicken to the skillet and simmer until the sauce is thickened and the chicken cooked. Remove chicken and vegetables to a plate.
* Step 5
Add lemon juice and parmigiana cheese to skillet and mix in. Plate chicken and vegetables and pour sauce over. Serve with rice and enjoy.
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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