3 tablespoons Santa Cruz Organic® 100% Lemon Juice
2 tablespoons butter
1 (14 oz.) can artichoke hearts, drained and coarsely chopped
1 tablespoon finely chopped parsley
Grated Parmesan cheese
COMBINE flour, salt and pepper in large resealable plastic bag. Seal bag and shake until blended.
ADD chicken to flour mixture. Seal bag and shake to coat.
HEAT oil in large skillet over medium-high heat. Remove chicken from flour mixture, shaking off excess. Place in skillet. Cook 3 to 4 minutes per side or until internal temperature reads 165°F. Remove chicken from skillet.
ADD garlic to skillet; stir 10 seconds. Add chicken broth and lemon juice. Bring to a boil, scraping up browned bits. Add artichokes. Simmer 3 minutes. Stir in butter until melted. Stir in parsley. Return chicken to chicken. Sprinkle with cheese, if desired.
*Percent Daily Values are based on a 2,000 calorie diet.