|Lemon Chicken with Roasted Potatoes and Artichokes|
My pantry usually contains rices, pastas, olives, canned artichoke hearts, canned diced tomatoes, olive oil, sun dried tomatoes, roasted peppers, canned beans, potatoes, garlic, and onions. My freezer holds chicken, fish, ground turkey, edamame, peas, spinach, and corn. The refrigerator always has milk, half and half, eggs, butter, soy sauce, mustard, Parmesan cheese, and a vinaigrette dressing for a quick marinade.
With the varying palates of the members of my family, my meal plan revolves around serving dinners that have something for everyone. I am of the tough love school of thought in that you eat what is served for dinner. I save my short order cooking skills for weekend mornings. With a variety of ingredients in each dish, those who like chicken and potatoes are just as happy as those who prefer artichokes and sun dried tomatoes in a creamy lemon sauce.
By using ingredients such as tangy artichoke hearts, slightly fruity and chewy sun dried tomatoes, and crispy roasted potatoes, the dish is infused with a variety of flavors with minimal work. Combining roasted vegetables, sauteed chicken, flavorful tomatoes and fresh herbs with a creamy lemon sauce, dinner can be on the table before in a snap. With the variety of ingredients, all who join your dinner table will find something to please their tastes.
Creamy Lemon Chicken with Roasted Potatoes and Artichokes
5 red potatoes, cubed, bite-sized
2 - 3 tablespoons olive oil
1 (15-ounce) can artichoke hearts, quartered and drained
4 boneless skinless chicken breasts, cubed
1/4 cup white wine
1/3 cup cream
1/2 cup chicken stock
4 sun dried tomatoes, soaked in boiling water to rehydrate, and sliced thin
juice of 1/2 lemon
2 tablespoons of chopped fresh parsley
1/4 cup Parmesan cheese, shredded
Preheat oven to 425 degrees.
On a large rimmed baking sheet, toss potatoes with olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Roast for about 25 minutes, stirring once, until beginning to become golden brown. Add artichoke hearts and roast an additional 20 minutes. Remove from oven and set aside.
Meanwhile, in a large saute pan over medium high heat, drizzle 2 tablespoons of olive oil and add the chicken. Saute for 6 - 7 minutes or until chicken to cooked through. Add wine and cook for 1 minute. Add the cream and chicken stock and let reduce for 3 - 4 minutes. Add roasted potatoes and artichokes, sun dried tomatoes, lemon juice, parsley, Parmesan cheese and toss to coat. Season with salt and pepper. Serve.