Chicken Limone with Artichokes and Olives
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Thin chicken breast cutlets baked in a lemony broth with artichokes and olives.
Ingredients
  • 2 pounds/1kg chicken cutlets
  • 1 medium red onion, sliced thinly in circles
  • 1 tablespoon garlic, chopped
  • 1 large lemon, zested and juiced
  • 1 large lemon, sliced thinly in circles
  • 1 ½ cup chicken broth
  • ¼ cup olive oil
  • 1 tin artichoke halves, cut in half
  • 1 cup olives (or 2 tablespoons capers)
  • ½ cup parsley, chopped
  • lemon, to squeeze at the end
Instructions
  1. Preheat the oven 400F/200C for a conventional oven.
  2. F for a convection oven on the pure or true convection mode (a convection roast mode can also be used)
  3. Use a shallow sheet tray if using a convection oven for best results.
  4. Layer the onions and the garlic onto the bottom of the sheet tray or baking dish (conventional oven)
  5. Lay the chicken breast cutlets on top of the onions.
  6. I can buy chicken breasts that have been thinly sliced from the butcher.
  7. If the chicken breasts you have are thick and uneven, slice them in two or three slices horizontally
  8. You can also try flattening them.
  9. Sprinkle the chicken with salt and pepper.
  10. Sprinkle the lemon zest in between the chicken.
  11. Tuck the lemon slices in between the chicken and some slices on top.
  12. Pour 1 cup of the broth over the top.
  13. Place in the oven.
  14. If the chicken cutlets are thin, it will only take about 30 minutes in a convection oven and about 40 minutes in a conventional oven
  15. After the chicken has been in the oven for 20-25 minutes, remove the tray from the oven and add the lemon juice and the remaining broth, if necessary. You may not need all the broth.
  16. Add the artichokes and olives.
  17. Place back into the oven and cook another 10-15 minutes.
  18. Remove once the chicken is firm, do not brown it, it's not supposed to have too much colour.
  19. Do not over cook either, check the chicken for firmness at the shorter end of the times.
  20. Slightly thicker pieces will, of course, need more time.
  21. Use thermometer to check the temperature if you'd like (165F)
  22. Check for salt and pepper.
  23. Squeeze more lemon if desired, sprinkle with the parsley.
  24. Serve with pasta or steamed potatoes.
Recipe by Coffee and Crumpets at https://www.coffeeandcrumpets.com/chicken-limone-with-artichokes-and-olives/