Ingredients
- 3 - 4 boneless skinless chicken Breasts
- coarse salt and fresh black pepper
- live oil for sauteing
- 1 yellow onion diced
- 1 teaspoon thyme
- 1 teaspoon basil
- 4 cloves garlic minced
- 8 ounces artichokes frozen (partially thawed) or canned (drained)
- 1/3 cup dry white wine
- 1 + 1/2 cup chicken broth
- 1 lemon juiced*
- 2 tablespoons chilled butter cut into 1/2-inch cubes
- Parmesan Cheese grated, for serving
- Orzo:
- 8 ounces orzo
- 1/2 cup chicken broth
- 1/2 cup Parmesan Cheese
- 1/3 cup fresh parsley chopped
Instructions
- Preheat oven to 425 degrees. Place chicken breasts between 2 sheets of plastic wrap. Using mallet, pound to 1/2- to 1/3-inch thickness. Season with salt and pepper. Place in a buttered 9×13 baking or casserole pan.
- Heat 2-3 tablespoons olive oil in heavy large skillet over medium-low heat. Saute onion, thyme and basil until onion becomes tender, add garlic and saute until fragrant.
- Add artichokes, wine, and broth. Season with salt and pepper. Bring to a simmer for two to three minutes. Remove from heat. Add lemon juice. Pour over chicken.
- Bake for 25 minutes or until chicken is cooked through.
Meanwhile make the orzo:
- Cook orzo according to package directions.
- Toss with broth, Parmesan and parsley. Season with salt and pepper.
- Remove chicken from oven and dot butter over top. Serve with orzo.
Nutrition
Serving: 1grams