Saturday, October 27, 2012

Quick Chicken and Artichokes from "Too Hot in the Kitchen"

Quick Chicken and Artichokes

I've never considered myself a "light" cook. In fact, I've never been attracted to light cookbooks just because I thought that light recipes consisted of steamed veggies and sugar substitutes. But, when I flipped through Holly Clegg's Too Hot in the Kitchen, I was surprised to find so many recipes that attracted me and I realized that I do cook fairly lightly (most of the time).

While I bake with butter, I don't cook with it. I use olive oil and chicken broth on a regular basis. Since I don't eat cheese, that product never touches a dish that I cook. So, not only did I find a lot of recipes here that I want to try, I also felt a little better about myself when I realized that I have always made healthy choices in my cooking.

One of the recipes that I tried out was this one for Quick Chicken and Artichokes. My husband and I both love artichokes. Between the artichokes and the dill weed, this dish had a nice little tang to it. We loved it! It's the perfect dish to whip up after a long, busy day at work. It comes together very quickly and is so comforting. Stay tuned as I share another delicious recipe from this cookbook, Blackberry Chicken.

Quick Chicken and Artichokes

1/4 cup all-purpose flour
Salt and pepper to taste
1-1/2 pounds boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
1/2 cup fat-free chicken broth
1 tablespoon lemon juice
1 teaspoon dried dill weed leaves
1 (14.5-oz.) can artichoke heart quarters, drained

In a small plate, combine flour with salt and pepper; coat chicken strips.

In large nonstick skillet, heat olive oil and cook chicken over medium high heat, until lightly browned on each side, stirring, 5-7 minutes.

Add broth, scraping sides of pan, reduce heat, and add lemon juice and dill. Add artichokes; continue cooking 5 minutes longer or until chicken is tender.

by Holly Clegg

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Disclaimer: I was provided with a copy of this cookbook by; however, the opinion expressed here is my own.

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