Growing up, me and my three brothers were always SO excited when it was a lemon chicken night! My mom created the foundation of this magically lemony dish that you can't help but go back for seconds (and maybe thirds). I remember having to eat a bit quicker because if I wanted to get seconds, it was always a race against my brothers, with a first come-first served approach! Always a fun time, and maybe that was some type of foreshadowing to where I would be today, enjoying life and love in the kitchen.
My mom is the best person ever. I'm thankful to have such a caring and loving best friend in my life. She is always there for me, especially when I call her to ask for amazing recipes like this delicious lemon chicken recipe. I especially think as I have gotten older, I've started to appreciate even more, how much time, effort, and love she would puts into cooking dinner each night for my dad and siblings. Passed on from my nana to my mom, and now to me, is a tradition of passion and inspiration I want to continue to share. Love is food, and we should all share it.*
Enjoy this fabulous, magically, lemon chicken dish. *You won't regret it.*
*Pairs nicely with a red wine such as a pinot noir.
Watch this quick video for step-by-step instructions provided by #cookingwkara
Simple, delicious and a heavenly lemony flavor.
Ingredients:
>3 chicken breasts (fat removed) and diced into small pieces
>2 tablespoons of salted butter
>Salt and pepper (season chicken fully)
>Ground Ginger (season chicken fully) 3-4 dashes or 2 tablespoons
>Ground Garlic (Season chicken thoroughly) 4-5 dashes or 3 tablespoons
>Adobe seasoning (season 2-3 dashes on both sides of chicken) 1-1/2 teaspoons
>1/2 cup of flour (or use gluten free flour), may need additional flour to thicken sauce through recipe
>1 can of quartered artichokes
>4 cups of chicken broth (1/2 cup to add as needed when boiling)
>1/2 bag of 16 oz gluten free pasta brown rice and quinoa fusilli (alternate substitutes include linguine, egg noodles, or your favorite pasta)
>4 lemons, squeezed and juiced
Garnish with:
>Parmesan
> 2 lemons- halved or quarter for garnish
General directions:
1) Preheat deep dish pan on medium heat and add salted butter.
2) Dice up chicken, and season with all spices and 1/2 cup of flour.
3) Add chicken to the pan and brown on both sides. Use tongs to flip and cook 4-5 minutes on each side. Take chicken off the pan and place in a bowl (You can leave the chicken uncooked because you will continue to cook it all the way through later)
3) While the chicken is cooking, squeeze 4 fresh lemons into a dish and place to the side. Measure out 4 cups of chicken broth.
4) Turn heat down on pan to low. (you can sprinkle a little more flour to the pan if needed) Take a whisk and scrape up the pan with the chicken residue. Slowly start to add 1-2 cups of broth and half of the lemon juice. Sauce should start to thicken.
5) Continue to whisk, 3-4 minutes. Add the remaining chicken broth to the pan. Allow it to start to boil and turn up the temperature from low to medium heat. Once boiling, add the chicken back in the pan.
6) Next, you will drain the quartered artichokes. Pat dry and add to the pan.
7) Depending on the pasta type, read the recommended cook time. (I like to use medium sized egg noodles, because they cook quicker and absorb the sauce nicely.) Place half of the bag of pasta into the pan and mix around. Place the lid on top on medium heat and cook for 10 minutes. Stir every few minutes.
8) Once fully cooked, plate on your favorite dish & garnish with fresh Parmesan, and ground pepper #Voila, Enjoy this tasty lemon chicken dish! Brought to you with love by #cookingwkara
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