Today’s recipe is actually a contribution from one of our Lean Body Challenge participants Cassia. I put up the offer that if anyone posted a recipe to the private Facebook group, they had the chance to win a free 30 minute coaching call and have their recipe showcased on the blog. Congrats Cassia!
What I love about this dish is that its super simple and uses capers, an ingredient I’ve been a little obsessed with lately using with fish. I have yet to use capers with chicken so this will be fun and yummy to make.
Also, I want to give a BIG shout-out to Cassia’s interior design service which you can find at Cassiadesign.com. You can also follow her on Facebook via https://www.facebook.com/CassiaWynerDesign. Her designs are very elegant and are works of art. Congrats lady!
CW Design was founded to help homeowners and developers face the challenges of creating kitchens, baths, and other home spaces that are both practical and beautiful. Our goal is to transform interiors—whether a busy kitchen, a quiet bathroom retreat, or a work or family space—into highly functional and beautiful work and living spaces. We strive to make the remodeling experience an enjoyable one. To that end we can help you with every aspect of design, budgeting, sourcing materials, and project management. We work with any style, from period to traditional to contemporary and everything in between. We see it as our job to realize your dream, and to help you realize your vision and take it from paper to reality.
Ingredients:
- 2 pounds chicken breast
- 1 bag frozen artichoke hearts
- 1 heaping T capers
- 1 lemon, juiced and sliced
- Chicken broth
- Garlic (optional)
- Olive oil
- Chopped parsley
- Salt and pepper to taste
Directions:
- Slice the chicken into bite-sized pieces.
- Heat olive oil, add garlic (if you want) and heat but don’t brown.
- Add the chicken and saute on medium until just fully cooked.
- Remove chicken from pan and set aside. To the pan, add chicken broth (about 1/4 cup or so), juice from 1/2 lemon, the artichoke hearts, the capers, a few slices of lemons, and cook a bit to combine flavors.
- If you want the sauce to be thicker you can make a roux with gluten-free flour (make a paste with water, add the sauce slowly to it while mixing so it doesn’t get lumpy, add it back into the sauce.)
- Season to taste.
- Add the previously sauteed chicken in and reheat, combining briefly so the chicken doesn’t boil in the sauce.
- Place in a service bowl and sprinkle with fresh chopped parsley.