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Chicken Lucia

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Submitted by minglis

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 907.2
POUND G CHICKEN BREASTS
bone, skin, 1-1/2 inch chunks
1 1
X X ALL-PURPOSE FLOUR
for dredging *
1 1
X X SALT AND BLACK PEPPER
freshly ground, to taste *
¼ 59
CUP ML OLIVE OIL
2 2
LARGE LARGE GARLIC CLOVES
finely chopped *
1 5
TEASPOON ML OREGANO
dried
14 404.6
OUNCES ML/G ARTICHOKE HEARTS
canned, drained, cut in half
3 45
TABLESPOONS ML LEMON JUICE
1 237
CUP ML WATER
¼ 59
CUP ML PARSLEY LEAVES
fresh, chopped

Directions

Season the flour with salt and pepper and dredge chicken in flour mixture.

Heat the oil and garlic in a large skillet. When hot, add the chicken.

Sprinkle with oregano and simmer over medium-high heat 3 to 4 minutes.

Add the artichoke hearts, drizzle with lemon juice and add water.

Cover and simmer until the chicken is done, 5 to 10 minutes, adding parsley in the last couple of minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 419 32% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 138mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 100g
Vitamin A 6% Vitamin C 15%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free, Low Sodium
 
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