Saturday, April 21, 2012

Artichoke Chicken with Roasted Brussels Sprouts

This week I made a delicious and simple dinner so I thought I'd share the recipe with you all! It's not easy to find the time to make a gourmet dinner but this took under an hour and tasted like it took wayyyy more time and work! I shared it with my housemates after and they couldn't get enough!

Roasted Brussels Sprouts: literally roasted veggies are one of my favorites and beyond easy to make. Preheat the oven to 400. For the brussels sprouts, cut off the ends and cut each in half. Toss them in a bowl with enough olive oil to coat each of them, a generous amount of sea salt, and a little pepper. Like a cookie or baking sheet with aluminum foil and spread the brussels sprouts (or any veggie) along the foil and pop them in the oven for 20 minutes. Take tongs and shuffle the sprouts around a little, add another few grinds of sea salt, and put them back in the oven for 15-20 minutes depending how crunchy you want the outsides to be. Take them out, and enjoy! So easy and good enough to make those who don't like brussels sprouts change their mind!

Artichoke Chicken:
2 boneless chicken breasts
Sea salt
Garlic powder
Jarred garlic (or fresh)
Can of artichoke hearts drained and sliced
About 4 Tablespoons of butter
Olive oil
1 1/2 teaspoon flour
Lemon juice from about a lemon and a half

Pound the chicken so it is less than 1/2" thick, it doesn't need to be cutlet-style thin though. Cut into four pieces. Season each piece with a little sea salt, pepper and garlic powder. Sprinkle with a little flour, not enough to fully bread the piece. Make sure to season both sides! Heat a teaspoon or so of olive oil in a skillet with a teaspoon of jarred garlic and when hot, add the chicken. When I made it the chicken needed about 4-6 minutes per side, but it will vary based on how thick your pieces are. As the chicken cooked, I added another little drop of jarred garlic and a squeeze of lemon juice to each piece. Once the chicken is cooked, put it aside covered by foil and put 3T of butter in the skillet on low-medium heat. As the butter starts to melt, add the artichoke hearts, the juice from one large lemon (about 3T) and about 1 1/2 t garlic on low heat. Add in another tablespoon or so of butter to get your desired consistency. I let the artichokes sautee for less than 5 minutes. Be sure to taste the sauce as it cooks and decide if you want more lemon, garlic or butter. Pour the sauce over the chicken and enjoy!

It's a fairly healthy meal (brussels sprouts must be healthy right?) and so easy! This is a great meal to make when a friend is coming over to dinner because of its simplicity but gourmet flavors! Enjoy!

1 comment:

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