Greek lemon chicken

Greek lemon chicken

Ingredients/Components

• minced fresh parsley - 1 Tbsp
• olive oil
• salt to taste - 1 item
• jar marinated artichoke hearts - 1 oz
• lemon, thinly sliced - 1 item
• ground pepper to taste - 1 item
• skinless chicken thighs - 1 pkg

How to make greek lemon chicken:

Trim off and discard visible fat from chicken. Pat chicken dry with paper towels and sprinkle with salt and pepper. In a large nonstick skillet, over medium-high heat, heat the oil. Add thighs and cook 3 to 4 minutes on each side, until lightly browned. Pour artichoke hearts and their marinade over chicken. Lay lemon slices on top. Reduce heat to medium-low, cover and simmer 20 to 30 minutes, until chicken is cooked through.

Side Dish Suggestion: Rice Primavera. In a large, nonstick skillet over medium heat, heat 1/2 tablespoon olive oil. Add 1 chopped scallion, 1 1/2 teaspoons minced garlic, 2 chopped plum tomatoes and 1 tablespoon minced fresh basil or parsley. Saute for 1 minute. Add 2 cups of cooked rice and 2 tablespoons grated Parmesan or Romano cheese. Toss gently and season to taste with salt and pepper.

Recipe categories: Main dish, European, Greek.