Lemon Chicken - Katie Lee

Original cookbook page 294

Chicken breasts with artichoke hearts, peas, and feta in a flavorful lemon broth. WW Insider Tip: The flavorful broth is perfect spooned over mashed potatoes, mashed cauliflower, or cauliflower rice.

Ingredients

• 1 pound boneless skinless chicken breast, 4 (4 oz) thin cutlets
• 1 Tbsp all-purpose flour
• 1 tsp table salt, plus a few extra pinches for seasoning
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp black pepper, freshly ground, plus a few extra pinches for seasoning
• 3 tsp olive oil, divided
• 1 medium shallot, minced
• 1 cup frozen artichoke hearts, quartered (or canned in water)
• ¾ cup canned low-sodium chicken broth
• 1 medium lemon, juiced
• 1 cup frozen green peas, thawed
• 2 Tbsp minced dill
• ¼ cup crumbled feta cheese

Instructions

1. Pat chicken dry. In a shallow bowl, combine flour, salt, onion powder, garlic powder, and pepper. Dredge chicken in the flour mixture to coat both sides.
2. Heat 2 teaspoons olive oil in a large sauté pan over medium-high heat. Brown chicken for about 2 minutes per side. Remove chicken from pan and set aside.
3. Add remaining 1 teaspoon olive oil to the same pan. Sauté shallots for 2-3 minutes until softened.
4. Add artichoke hearts, chicken broth, and lemon juice to the pan. Return chicken to the pan.
5. Cover and simmer on low heat for 10 minutes.
6. Stir in peas and cook uncovered on medium-high heat for 1 minute.
7. Season with additional salt, pepper, and dill. Top with crumbled feta cheese and serve.