Creamy Lemon Pepper Chicken (& artichokes)

Standard

creamy-lemon-pepper-chicken

INGREDIENTS

  • 1 Stick Butter
  • 3 cloves garlic, sliced
  • 1/4 c. finely chopped sweet onion
  • 4 TBSP Lemon juice (bottled is fine, or you are welcome to use fresh squeezed)
  • 6 Chicken Breasts, (boneless/skinless), pounded slightly thinner
  • Lemon Pepper Seasoning (my favorite is the McCormic California Style)
  • Fresh Basil
  • Flour
  • 1 pint Heavy Cream

 

DIRECTIONS

Melt butter in a large frying pan on medium to medium high heat.  Toss in garlic and onion and saute for a minute or so, then add lemon juice.  Sprinkle chicken with lemon pepper seasoning on both sides and press it into the chicken.  Place chicken breasts into frying pan and fry on each side for approximately 8 to 10 minutes per side, or until internal temperature of 160*F is reached.  Remove chicken to a platter; cover and keep in a warm place.

Add 3 Tablespoons of flour to the drippings in the frying pan and stir to blend until smooth.  If the flour doesn’t totally absorb all the liquid, add just bit more flour until you have a nice peanut butter type consistency.  Allow the flour to cook for a few minutes, stirring occasionally.  Add the heavy cream and wisk to blend.  If sauce is too thick, add some water to thin it until the gravy is the consistency you desire.

Add the chicken breasts back to the pan and let them rewarm.  Serve chicken on a bed of noodles or rice.  Asparagus spears (steamed and chopped) would make a perfect vegetable side, or if you like artichokes, they would pair nicely with this dish as well (see cooking directions below).  Slice several leaves of basil into strips and use to garnish chicken.  Also a slice of lemon would make it look pretty.  Sprinkle with a little more lemon pepper if desired.

 

 

artichokes-cut

How to prepare ARTICHOKES

First select nice firm artichokes with tightly closed leaves.

Cut the stems off (so they will set in the pan upright to cook)

Cut the top off, and the tips off each of the leaves (as they have thorns that will poke you)

Place about 2″ water in a very large pot and bring to a boil, add a tsp salt

Add artichokes to the boiling water and cover with a lid

Boil for about an hour

artichokes-boiling

Check for doneness by grabbing a leaf from a middle place of one of the artichokes with a pair of tongs and tugging it.  If it pulls out easily, the chokes are done, but just to be sure let the leaf you pulled out cool slightly and then holding it on the cut end bite onto it (about half way from each end) and drag it between your teeth.  If the meat slips off the leaf easily, the choke is done.

DSCN8542

I serve mine with a special dipping sauce.  This one is my family’s favorite:

  • 1 cup mayo
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp chopped garlic
  • 1 Tbsp chopped fresh cilantro
  • 1 ½ tsp Lemon Pepper

Stir together, cover, and chill in refrigerator until ready to serve.  4 servings

 

 

 

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About mrshlovesjesus

Hello and welcome to my little cul-de-sac on the web. It is a delight to make your acquaintance. Before you read another word, please get yourself a beverage, something yummy to nibble on, and then flop back in a comfy seat and read the rest!!! .........OH MY...what is that you have? I'd love your recipe.......... Where do I start? I am a fiftysomething (shhhhhh), still-doesn't-know -what-she-wants-to-be-when-she-grows-up, wife, mother, grandmother, sister, daughter, niece, cousin, aunt, stranger, and friend with a fiendish hankerin' for spoiling people. I was born and raised in a small town in the fly-over country of Wyoming's Rocky Mountains, which might explain my natural ability to fritter away hours dreaming up stuff to do ('cause there was nothing to do except what we dreamed up to do). I've decided that my favorite things in life are cooking up something new in the kitchen and hanging up something new-to-me on the walls (preferably something I've made), and I kinda like my garden and yard too, as a tinkerer and an admirer of the Creator's magnificent works. And when people will let me, I love serving them with love, and the Bible, and food and pretty things. By all means, ransack through my RECENT POSTS and borrow anything you like. I'm sure it will all be cuter on you anyways, and I would love to hear all about it!

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