Ingredients
3/4 c. chicken broth
salt and pepper
4 tsp. olive oil
1 tbsp. fresh lemon juice
1/4 c. feta cheese
1/4 c. mint leaves
Method
Sources
📖
Recipe1M+
dataset
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Controlled pour dispenser — drizzle olive oil without glugging
Versatile 8-qt stock pot — everyday soups, pasta, blanching
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Versatile 8-qt stock pot — everyday soups, pasta, blanching
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
You're reading one of recipes available free. Full library with Gastronome.
with meat mallet or bottom of skillet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper to season both sides. in 12-inch skillet, heat 2 teaspoons oil on medium. add chicken and cook 12 to 14 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. transfer chicken to shallow serving bowl; cover with foil to keep warm. to same skillet, add remaining 2 teaspoons oil and heat on medium until hot. add artichokes and cook 3 minutes or until browned, stirring occasionally. stir in broth and heat to boiling on medium-high; boil 2 to 3 minutes or until liquid is reduced by half. remove skillet from heat; stir in mint and lemon juice. to serve, spoon artichoke sauce over chicken; top with feta. garnish with additional chopped mint leaves.