Description
This recipe features juicy, golden chicken thighs coated in a flavorful mixture and simmered with artichokes and a lemony broth.
Ingredients
Scale
- 1/4 cup brown rice flour (or cassava flour for grain free diets)
- 1 teaspoon quality salt
- 1 teaspoon ginger powder
- 1 teaspoon dill (dried)
- 5 to 6 chicken thighs (boneless skinless)
- 4 Tablespoons olive oil (refined, or avocado oil)
- 1/2 cup broth (or stock)
- 12 to 14 oz can artichoke hearts (drained and rinsed, sliced in half if they’re whole)
- 2 Tablespoons lemon juice (fresh)
- fresh dill (optional)
Instructions
- In a broad bowl, combine the flour, salt, ginger powder and dill, and stir well to mix.
- Dip chicken thighs into the bowl with flour, one at a time, and coat with flour mixture shaking off any excess flour. Set aside until all are complete, or: Dip and add to hot pan quickly as you go.
- Heat a large skillet over medium-high heat and add olive oil. When pan is hot, add the chicken cutlets, spreading each one out so it’s less thick, when possible.
- Cook chicken for 5 minutes, until lightly golden brown on each side.
- Reduce heat to medium-low and add broth, artichokes and lemon juice.
- Simmer on low heat until sauce is thickened, about 5 to 7 minutes. (Choose lowest heat for up to 10 minutes total if thicker parts of chicken aren’t quite done cooking.)
- Garnish with optional fresh dill, and serve over pasta, rice or mashed potatoes.
Notes
- This dish can be served with a side of vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 thigh plus sauce
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg