A couple of weeks ago I saw a recipe for chicken breasts stuffed with artichokes and goat cheese, so going into the kitchen I had the kind of had something like that in mind. However, once I got into the kitchen and surveyed my ingredients it wasn't gonna happen. No goat cheese, but I DID have some feta. It was on. In my opinion, stuffed chicken breasts are a pain in the ass. They take a long time to cook, they are hard to tell if they are done, and meh...lets just face it most of the filling ends up in the pan you cooked it in, thus turning to SAUCE. So, I decided to make chicken breasts with a delicious delicate creamy sauce...NOM!
14 ounce can artichoke bottoms chopped
1/4 cup crumble feta cheese
2 skinned, boned chicken breasts
¼ tsp pepper
2 tsp butter
2 Tbs fresh lemon juice
1/4 tsp red pepper flakes
1/2 cup organic vegetable broth
Heat 1 teaspoon butter in a skillet over medium-high heat. Add chicken breasts, and cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Scrape the pan and add the vegetable broth, feta and artichoke hearts stirring constantly. Add spices, and lemon juice, stirring until feta is slightly melted and incorporated.
p.s. Taking pictures of tan things is so difficult! Sorry about the ugly pictures!
1 comment:
I'm down with either goat cheese OR feta and artichoke stuffed chicken but I prefer it when someone else has done the stuffing, 'cuz much like you mine always ends up oozing across the frying pan. Way to go in making it a sauce! I'd like to try this one but I don't think I'd have any takers in my house. Maybe I need to throw a small dinner party. Btw, I totally stayed up past the time I need to be in bed to read this!
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