Description
A summery date-night dish! Bright lemon and artichoke flavors complement the tender chicken.
Ingredients
Units
Scale
- 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