This dish is sure to impress. Golden brown chicken thighs are bathed in a delicate lemon and white wine sauce, perfect for a week night meal or a special occasion.
|2 tbsp||olive oil|
|8||boneless skinless chicken thighs|
|2 cups||good dry white wine|
|1/2 cup||lemon juice|
|1 1/2 cup||drained artichoke hearts|
|1 cup||large stem on caper berries|
|1||small lemon thinly sliced|
|Salt and pepper|
|3 tbsp||fresh parsley, chopped|
Heat oil in a large skillet over medium high heat. Brown chicken thighs 3 to 4 minutes per side. Pour in white wine and lemon juice, bring to a boil. Add in artichoke hearts, capers and lemon. Reduce heat to a simmer and cover. Cook for 10 to 12 minutes or chicken reaches an internal temperature of 165 degrees. Remove chicken to serving platter. Add butter to sauce and season with salt and pepper. Arrange artichokes and capers around the chicken and pour sauce over top. Garnish with parsley.
Serve with instant white rice to soak up the sauce
Show More Comments
No Comments yet