Chicken-Ala-Jord

Whenever I think about the fact that just a few years ago, I couldn’t cook to save my life, it makes me laugh. Literally, I had issues boiling water. I once tried to make pasta in a teakettle. I wish I was kidding.

I’m not quite sure what changed, to be honest, but now I love nothing more than spending time in the kitchen whipping up something delicious for the people I love. And here’s something funny – while I could spend hours reading food blogs or finding recipes on Pinterest, I rarely actually use them, preferring instead to gain inspiration from a recipe but then go off and do my own thing.

Last night I hosted a bunch of girlfriends over for dinner – we decided to do it potluck-style, and I was in charge of the main course. Originally I was thinking of making Martha Stewart’s Chicken With Artichokes, but of course, couldn’t stick to the recipe and went off in a slightly different direction… adding tasty things like cherry tomatoes and diced onions and fresh lemon juice. Mmmm.

If I do say so myself, it was DELICIOUS. My friends raved about it and I felt so proud! And then they asked for the recipe. Uh oh. I told them I’d try my best to detail how I made it so I figured I’d share it here too!

For lack of a better name, I'm calling it Chicken-Ala-Jord :)

Ingredients:

Coarse salt, ground pepper, and Italian seasoning

1/4 cup all-purpose flour

2 packages thin chicken cutlets

1 white onion, diced

4 garlic cloves, diced

1 carton cherry tomatoes, halved

½ cup white wine

2 cans (14 ounces) artichoke hearts (I had one can of artichoke hearts in oil and one can of artichokes in water so I used both) rinsed, drained, and quartered

Capers (I happen to adore capers so I used a ton of them but use however many you want)

1 large lemon, halved

3 tablespoons butter

Directions:

Fill shallow dish with flour and season it with salt, pepper, and Italian seasoning. Dredge chicken in flour mixture.

In a large skillet, heat butter til lightly foaming and add diced garlic and onions. When garlic and onions begin to sweat, add chicken cutlets and arrange so none are touching.

Scatter sliced tomatoes and artichokes over chicken and pour in wine. Squeeze the juice of half the lemon over the chicken and pour in capers to your preference. Cover the pan with the lid and let sauté for 2 minutes.

Turn cutlets over and continue sautéing. Taste sauce and adjust for seasonings – salt, pepper, lemon juice, and capers. Continue sautéing until chicken is done cooking – to check, slice into the thickest part of the cutlet and make sure it is cooked all the way through without any pink remaining.

Using tongs, remove cutlets from the pan and place on a large serving platter. Top with the pan sauce and get ready to dig in!

I served this alongside a big bowl of fusilli pasta (my favorite!) that I lightly tossed with some olive oil and parmesan cheese. I was so happy when all my friends went back for seconds!

If you make it, let me know! Hope you enjoy as much as we did :)