1. |
Heat olive oil in an 8" skillet over medium-high heat. When the olive oil is heated, swirl it to cover the bottom of pan. |
2. |
Add the chicken breasts and sear them until browned. Turn the chicken, and brown them on the other side. Remove the chicken breasts to a plate and increase the heat to high. |
3. |
Deglaze the pan with the lemon juice, scraping up and browned bits into the sauce. |
4. |
Add the stock and bring to a simmer. Add the lemon slices to the pan, reduce the heat to medium, and place the chicken breasts on top of the lemon slices. |
5. |
Add the capers, cover, reduce the heat to medium, and cook, covered, for 10 minutes. Remove the lid and add the artichoke hearts. Cover and continue cooking for 5 minutes, or until the breasts are cooked through. |
6. |
Remove the chicken to a warm plate. Increase the temperature and reduce the sauce to a glaze. Taste the sauce and adjust the seasoning with salt and pepper as needed. A little salt will reduce the acidity of the lemons and balance the flavors. |
7. |
Serve the chicken with the artichoke hearts, capers, and melted lemons drizzled with the glaze. |
8. |
Note: based on recipe from the Best Life Diet. |