5 minutes prep time, 40 minutes to cook.
This meal is so simple and delicious! I made this for two, so change amounts accordingly. The chicken gets so tender with this method, I love it!
I love artichoke, so every once in a while I’ll pick one up while I’m stocking up on groceries. I always have frozen chicken breasts in the freezer, and an assortment of dressings in the fridge or cupboard. If you don’t have lemons for this meal consider picking one up, or you can use lemon juice, but the flavor won’t be nearly as good.
Tonight I pulled out one very large frozen chicken breast and decided to use my artichoke.
Here’s what you’ll need:
Artichoke boiled with lemon and garlic
- 1 artichoke
- 1 lemon
- 2 chicken breasts, or 1 very large one
- about half of a container of italian dressing
- 4 tablespoons butter
Directions:
- Put your artichoke in a pot, fill with water, and put on the burner on high. Cut a few slices of lemon (I used about half of a small lemon), squeeze into a small cup, and put the rinds into the pot with the artichoke. Cover. Once it boils set a timer for 30-40 minutes. You’ll know it’s done when you can easily stick a fork into the artichoke heart.
- Put the frozen or thawed chicken into a sauce pan that just fits it, and pour about half of a container of Italian dressing over it. Turn the burner on high just until the dressing begins to boil, and then set on low. Flip every ten minutes or so until cooked through.
- Throw about four tablespoons of butter in with the lemon juice you squeezed and microwave until melted (I usually stir at twenty second intervals).
Tender chicken in italian dressing
OPTION: I sometimes like to cut a clove of garlic in quarters and throw it in with the artichoke while it cooks. Once the artichoke is done I fish out the now soft pieces and smoosh them into the butter mixture.
NOTE: The left over italian dressing makes a great sauce, absolutely delicious! If it seems too runny for a sauce keep simmering it until it is the desired thickness.
Enjoy!
Small Detail Food 