Saute garlic and whole shallots (peeled) until tender. Add slices of lemon and saute lightly. Add chicken breasts (about 1.5 lbs) and brown. Place in a baking dish with 1 c of frozen artichoke hearts (defrosted), 1/2 c whole pitted olives, capers, and 1/2 cup plus of white wine (add more as baking if needed) and lots of fresh lemon juice.
Bake at 350 until chicken is done (about 30-45 minutes). Top with freshly chopped parsley and serve over rice.
Variations on this are endless. One good alternative is baking carrot strips with the chicken, garlic, shallots (minced), and wine.
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