Chicken with Artichokes and Melted Lemons

Ingredients

• 1 dash pepper
• 1 dash salt
• 2 tbsps drained capers
• 2 tsps olive oil
• 3/4 cup chicken broth, low sodium
• 1 lb chicken breast
• 1 lemon, thinly sliced
• 1 lemon yields lemon juice
• 14 oz artichoke hearts, quartered

Directions

1. Heat olive oil in an 8" skillet over medium-high heat. When the olive oil is heated, swirl it to cover the bottom of pan.
2. Add the chicken breasts and sear them until browned. Turn the chicken, and brown them on the other side. Remove the chicken breasts to a plate and increase the heat to high.
3. Deglaze the pan with the lemon juice, scraping up and browned bits into the sauce.
4. Add the stock and bring to a simmer. Add the lemon slices to the pan, reduce the heat to medium, and place the chicken breasts on top of the lemon slices.
5. Add the capers, cover, reduce the heat to medium, and cook, covered, for 10 minutes. Remove the lid and add the artichoke hearts. Cover and continue cooking for 5 minutes, or until the breasts are cooked through.
6. Remove the chicken to a warm plate. Increase the temperature and reduce the sauce to a glaze. Taste the sauce and adjust the seasoning with salt and pepper as needed. A little salt will reduce the acidity of the lemons and balance the flavors.
7. Serve the chicken with the artichoke hearts, capers, and melted lemons drizzled with the glaze.
8. Note: based on recipe from the Best Life Diet.