Butterflied Chicken With Artichokes

About

These simple butterflied chicken breasts are topped with buttery pan fried artichokes, shallot, garlic and a hint of lemon.

These are great served with a simple side salad or steamed broccoli.

Ingredients

• 2 medium – split chicken breast, skin removed before cooking
• 2 heart artichoke hearts or globe, canned in oil mixture
• 2 tablespoon unsalted butter
• 1 tablespoon, chopped shallot
• 1 clove garlic
• 1 teaspoon lemon peel or zest raw
• 1 tablespoon olive oil

Instructions

1. Slice the chicken breasts lengthways so that you can open them out like a book, taking care not to slice all the way through.
2. Season the butterflied chicken on both sides. Lightly oil a griddle pan with olive oil over a medium/high heat. Add the butterflied chicken breasts and cook until golden brown on one side, flip and griddle the second side until golden brown and the chicken is completely cooked through.
3. Whilst the chicken is cooking, melt a tablespoon of butter in a frying pan over a low/medium heat. Slice the artichokes into strips and finely slice the shallot and garlic. Add the artichoke and shallot to the pan with the melted butter and sweat for a minute or two until tender.
4. Add the sliced garlic and lemon zest to the pan along with the remaining butter. Stir well to combine and cook for a further minute or two until the garlic is tender.
5. Spoon the artichoke mixture over the butterflied chicken to serve.

Nutrition Facts

• Servings: 2
• Calories: 401.7kcal/1680.7kJ (per serving)
• Fat: 25.7g (per serving)
• Carbs: 3.5g (per serving)
• Protein: 37.9g (per serving)