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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I don't know where this recipe came from, but it sounds wonderful. Ingredients:
6 boneless chicken thighs |
1 lemon |
1 can artichoke, hearts quartered |
flour for dredging chicken |
olive oil |
1 small onion, sliced thinly |
salt and pepper |
Directions:
1. Heat oil in cast iron skillet.
2. Sauté the onion until soft.
3. Salt and pepper the flour and then dredge the chicken to coat.
4. Add chicken to skillet and brown on both sides.
5. Slice half the lemon in thin rounds and add to the skillet.
6. Squeeze the juice of the remaining lemon over the chicken.
7. Add the quartered artichokes and their juice to the pan.
8. Cover and simmer for about 20 minutes.
9. Serve with brown rice.
10. Fast and tasty!
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