SPONSORED POST: Celebrating with Cavit Wines and refreshing summer recipes that pair perfectly with their Moscato. #21andup
A perfect summer date night meal, dig into this recipe for artichoke lemon chicken paired with a cool Moscato wine.
Despite being a red wine drinker about 75% of the time, summer just calls for something lighter. Something sweeter and cooler. Something that really helps you relax and enjoy time together.
This Moscato wine is light, sweet, and perfect for summer. I decided to do a take on a classic Chicken Piccata and add a bit more flavor and a bit more veggies to pair with the wine. 
Cavit, “America’s favorite Italian wine” which is made in Northern Italy, is actually known for helping to popularize Pinot Grigio in the 1970s, and while the Pinot is their star, the whole collection is pretty great. For more information on their collection and where to find it, visit their Facebook and Website.
I’d also suggest throwing in a few frozen berries and a splash of your favorite liqueur for a quick and easy sangria.
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Artichoke Lemon Chicken
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A summery date-night dish! Bright lemon and artichoke flavors complement the tender chicken.
Ingredients
- 2 chicken breasts (2 chicken breasts) chicken breasts
- 1 cups (237 ml) almond flour
- 2 tsp cajun seasoning
- 1 egg (1 egg) egg
- 5 tbsp (74 ml) butter
- 3 tbsp (44 ml) olive oil
- 1 can (1 can) artichoke hearts
- 1 cups (237 ml) grape tomatoes
- 1/2 onion (1/2 onion) onion
- 2 cloves (2 cloves) garlic
- 1/2 cups (118 ml) white wine
- 1 vegetable boullion cube (1 vegetable boullion cube) vegetable boullion cube
- 1 lemon (1 lemon) lemon
- Salt
- pepper
Instructions
- Mix together the almond flour and Cajun seasoning.
- Prepare the chicken by dredging in the egg wash and then dipping in the almond mixture.
- Heat the olive oil and 2 tbsp of butter in a skillet over medium-high heat and cook the chicken for 3 minutes on each side, or until an internal temperature reaches 165°F (74°C).
- Set aside the chicken.
- In the leftover oil (add more if needed), add the onion and garlic and cook until soft.
- Deglaze the pan with the white wine and add the bouillon cube, artichoke hearts, tomatoes, and lemon juice.
- Once the wine has reduced by half, add the butter and lemon.
- Season with salt and pepper to taste.
- Serve hot, pouring the vegetable mixture over the chicken.
Notes
- For a richer flavor, use bone-in, skin-on chicken thighs instead of breasts.
- To prevent the sauce from becoming too thick, reduce the heat to low once the wine is added.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
Can I substitute the artichokes with another vegetable?
Yes, you can replace the artichokes with asparagus or zucchini for a different flavor and texture.
What type of chicken is best for this recipe?
Boneless, skinless chicken breasts work best as they cook evenly and absorb the flavors of the lemon and artichoke.
How can I adjust the recipe to make it more lemony?
You can increase the amount of lemon juice and zest; try adding an extra tablespoon of lemon juice and some additional zest for a brighter flavor.
