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Greek Chicken with Artichokes | Ready in 20 Minutes
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20 min
Quick
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Saftig gebratenes Hähnchenbrustfilet in feiner Zitronen-Kapern-Sauce mit Artischockenherzen und frischem Dill. Mediterranes Feierabend-Blitzgericht aus Griechenland!
Ingredients
Preparation method
Preparation
Pat the chicken breast fillets dry and cut into bite-sized pieces or thin medallions. Season all over with 1 pinch of fine salt and 1 pinch of ground black pepper.
Drain the artichoke hearts and cut into quarters. Finely chop the garlic cloves. Wash the organic lemon in hot water, finely grate half of the zest, and then squeeze the juice of half a lemon. Finely chop the fresh dill.
Instructions
Heat 2 tbsp of extra virgin olive oil in a large pan over medium-high heat. Add the chicken pieces and fry for about 4–5 minutes until golden brown, then remove from the pan and set aside briefly.
Chef's tip
Tip: If you prefer an even creamier sauce, stir a teaspoon of cold butter or a tablespoon of Greek yogurt into the sauce at the end.
Serving suggestion: Serve with fresh lemon wedges and warm pita bread to soak up the aromatic lemon sauce.
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