Chicken Ala Nancy

Chicken Ala Nancy packs a lot of flavor into a simple skillet supper.

Pounded chicken chunks sear in oil with garlic until golden, then half a lemon (peel and all) goes in with sliced mushrooms, white wine, and flour to create a light pan sauce.

Artichoke hearts join at the end just to heat through, adding briny tang that plays perfectly with the lemon and oregano.

Pro Tips

• Pound evenly: Flattening chicken into uniform chunks means everything cooks at the same rate without dry spots.
• Whole lemon magic: Cooking lemon with the peel adds aromatic oils and bitter complexity you can’t get from juice alone. Just remove it before serving.
• Artichoke timing: Add these last since they’re already cooked. They just need warming, not prolonged heat that’ll make them mushy.