Chicken Saute with Artichokes, Lemon, and Mint – a delicious recipe with skinless, salt, olive oil, chicken broth, mint leaves, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
With meat mallet or bottom of skillet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper to season both sides.
2
In 12-inch skillet, heat 2 teaspoons oil on medium.
3
Add chicken and cook 12 to 14 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once.
4
Transfer chicken to shallow serving bowl; cover with foil to keep warm.
5
To same skillet, add remaining 2 teaspoons oil and heat on medium until hot.
6
Add artichokes and cook 3 minutes or until browned, stirring occasionally.
7
Stir in broth and heat to boiling on medium-high; boil 2 to 3 minutes or until liquid is reduced by half.
8
Remove skillet from heat; stir in mint and lemon juice.
9
To serve, spoon artichoke sauce over chicken; top with feta.
10
Garnish with additional chopped mint leaves.
312
kcal
Calories
15
g
Fat
1
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 medium skinless, boneless chicken-breast halves, salt and pepper, 4 tsp. olive oil, 1 package frozen artichoke hearts, and more.
Yes, Chicken Saute with Artichokes, Lemon, and Mint falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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