Creamy Lemon Chicken With Artichokes And Bok Choy Recipe by fenway
Cooking Instructions 1 hr 1 Season chicken cutlets with salt and pepper. For a little extra kick you can substitute sriracha seasoning. Dredge chicken in the flour and shake off excess flour. Add 1 Tbsp oil and 1 Tbsp butter to a skillet and melt the butter over medium heat. Brown the chicken on both sides but do not fully cook the chicken. Remove chicken to a plate. 2 Add another Tbsp of oil to skillet along with the thyme and garlic. Cook for only 30 seconds. Add chicken broth and cream cheese. Bring to a boil and melt the cheese. 3 Add the bok choy and the artichokes to the skillet and cook for 8-10 minutes or until soft. 4 Return the chicken to the skillet and simmer until the sauce is thickened and the chicken cooked. Remove chicken and vegetables to a plate. 5 Add lemon juice and parmigiana cheese to skillet and mix in. Plate chicken and vegetables and pour sauce over. Serve with rice and enjoy. 1 Season chicken cutlets with salt and pepper. For a little extra kick you can substitute sriracha seasoning. Dredge chicken in the flour and shake off excess flour. Add 1 Tbsp oil and 1 Tbsp butter to a skillet and melt the butter over medium heat. Brown the chicken on both sides but do not fully cook the chicken. Remove chicken to a plate. 1 Season chicken cutlets with salt and pepper. For a little extra kick you can substitute sriracha seasoning. Dredge chicken in the flour and shake off excess flour. Add 1 Tbsp oil and 1 Tbsp butter to a skillet and melt the butter over medium heat. Brown the chicken on both sides but do not fully cook the chicken. Remove chicken to a plate. 2 Add another Tbsp of oil to skillet along with the thyme and garlic. Cook for only 30 seconds. Add chicken broth and cream cheese. Bring to a boil and melt the cheese. 2 Add another Tbsp of oil to skillet along with the thyme and garlic. Cook for only 30 seconds. Add chicken broth and cream cheese. Bring to a boil and melt the cheese. 3 Add the bok choy and the artichokes to the skillet and cook for 8-10 minutes or until soft. 3 Add the bok choy and the artichokes to the skillet and cook for 8-10 minutes or until soft. 4 Return the chicken to the skillet and simmer until the sauce is thickened and the chicken cooked. Remove chicken and vegetables to a plate. 4 Return the chicken to the skillet and simmer until the sauce is thickened and the chicken cooked. Remove chicken and vegetables to a plate. 5 Add lemon juice and parmigiana cheese to skillet and mix in. Plate chicken and vegetables and pour sauce over. Serve with rice and enjoy. 5 Add lemon juice and parmigiana cheese to skillet and mix in. Plate chicken and vegetables and pour sauce over. Serve with rice and enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls AMIEs APPLE BREAD Revithia aka Greek Chickpea Stew (vegan) Donuts Taco Pasta Easy Avgolemono (Greek egg-lemon soup or sauce) AMIEs APPLE BREAD Revithia aka Greek Chickpea Stew (vegan) Donuts Taco Pasta Easy Avgolemono (Greek egg-lemon soup or sauce) Rajawadi khichdi Browndi Shake MACRONI CHAAT🍜 Curd cream Fruit salad Cold Coffee Watermelon smoothie🍉🍉 Vanilla chocolate cake Onion cabbage pakora Masterchef Turkey Meatballs Potato noodles roll Rajawadi khichdi Browndi Shake MACRONI CHAAT🍜 Curd cream Fruit salad Cold Coffee Watermelon smoothie🍉🍉 Vanilla chocolate cake Onion cabbage pakora Masterchef Turkey Meatballs Potato noodles roll