LEMONY CHICKEN WITH ARTICHOKE & OLIVES
Rick's Lemony Chicken with Artichoke & Olives
2 Boneless Skinless Chicken Breasts, cut in thin medallions
1 Lemon, zested & Juiced (no seeds)
8 or more Artichoke Heart Quarters in Water
1/4 Cup Sliced Kalamata Olives
2 Tbsp. x2 Butter
1 tsp. x2 Italian Seasonings
1 tsp. Ground Cumin
1 tsp. Coarse Salt
1 tsp. Fresh Ground Black Pepper
3 Tbsp. Capers
In large skillet, over medium heat, melt butter and place chicken in pan. Sprinkle seasonings over chicken. Cook 3-4 minutes, then turn.
Add artichoke hearts, Kalamata olives, lemon juice, lemon zest, Italian seasonings, capers and butter. Cook 3-4 minutes and stir to mix all the flavors.
Serve, scooping juices, olives, and artichokes over chicken.
Put some veggies on the plate too, & Enjoy!
I like Mezzetta brand olives and Cara Mia brand Artichoke Hearts. Be sure your capers are non-pareil.