Do you love chicken in a creamy sauce, but don’t have time to make it in addition to your favorite sides? Rest assured, this version is easy and is a full meal with the addition of artichokes to the pan. The dish is creamy and delicious with capers, herbs and lemon for freshness, and is as ideal for a date night in as it is for when you are in a hurry and need something on the table fast.

Servings: 2
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes

Ingredients

2 chicken breast cutlets (Order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
2 tablespoons butter, ghee or coconut oil
1 to 2 jars of artichokes, drained
¾ cup chicken bone broth (use code TRAILTOHEALTH for $10 off)
¼ cup 35% heavy cream or coconut milk
1 to 2 tablespoons dry white wine (optional)
1 lemon, juiced
1 ¼ teaspoon lemon zest
2 tablespoons capers
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon salt
3 to 6 teaspoons of Otto’s tapioca flour
1 lemon, sliced

Directions

1. Preheat the oven to 350 F (177 C).

2. Using a meat tenderizer, hammer the chicken breast cutlets until thin.

3. Heat a cast-iron skillet set over medium-high heat and add the butter, ghee or coconut oil. Sear the chicken breasts until slightly browned, about 1 minute per side. Remove the skillet from the heat and set aside.

4. Arrange the artichokes around the chicken in the cast iron pan. If you are not serving with another side, use 2 jars of artichokes rather than 1.

5. In a double boiler over low heat, add the bone broth, cream, white wine if using, lemon juice, lemon zest, capers, oregano, thyme, garlic powder, onion powder, and salt. Bring it to a simmer.

6. Add the tapioca flour to the sauce 1 teaspoon at a time, while whisking quickly to thicken the sauce. When the desired thickness is achieved, pour over the chicken and artichokes in the cast-iron skillet.

7. Bake for 15 to 20 minutes or until the chicken reaches 165 F (74 C). Serve with the lemon slices.