Swimming in a luscious lemon-infused wine sauce and studded with briny artichokes and sweet caramelized onions, ourChicken with Artichokes is the perfect bright springy dish to whip up when we also need a little cozy for those curve ball cold days we all get this time of year.
Pound out chicken so each breast is an even thickness. Sprinkle both sides with 1 teaspoon salt and pepper.
Add flour to a small plate. Dredge the chicken in the flour. Pat off any excess flour. Repeat for remaining chicken breasts.
Heat a large cast iron skillet to a medium-high heat. Add butter and olive oil. When the butter melts, add the chicken. Sear until golden brown, about 3-4 minutes, flip over and sear the other side. Remove the chicken from the pan and set aside on a plate.
Add the onion and lemon to the pan along with remaining 1/4 tsp salt. Toss in the remaining butter and olive oil. Turn the heat down to medium and let the onion and lemons caramalized, stirring every few minutes.
Once the onions are a deep golden brown color and soft, add the garlic and artichokes. Cook another 1-2 minutes until the garlic is fragrant.
Add the wine to the pan. Bring to a boil and reduce to a simmer. Simmer until reduce by half, it should take about 3-4 minutes. Pour in the chicken stock and cream. Continue to simmer for another 2-3 minutes until slightly thickened. Add the chicken back to the pan along with any accumulated juices. Simmer until the chicken is cooked through.
Serve the chicken with polenta, plenty of onion, artichokes and sauce.
Inspired by Pinch of Yum.