My son suggested I have a “recipe of the week” post. Since I have already posted my now famous mom’s apple pie, I thought I would go for it and see how it works out.  (I tried a “quote of the week” for awhile and responses implied they were more idealistic and how I aspire to see the world, rather than how I actually view it.  Admitting I am probably more a New Yorker cartoon type than sappy idealist, I put them on hold for awhile.)

Anyway, those who know me well are probably laughing that I am posting recipes at all as though I am known for my cooking, which I am not. Granted, I am no Barefoot Contessa,  but when I am in the mood and put my mind to it, I can make a few things pretty well.

Mimi’s Artichoke Chicken is one of them.  I got this recipe years ago from my friend, and very good cook, Mimi.  I have made it for so long, I feel like it is my recipe but if she is reading, I thought I should give her credit.

This recipe is extremely light, simple and easy to make. It’s also healthy, tastes as good or better reheated and is low in fat and carbs. So what’s not to like?

What you need:

4-5 boneless, skinless chicken breast halves (I use free-range organic.)

2 cans artichoke bottoms, drained and quartered

1 lemon, halved and seeded

1 cup dry white wine (Use a decent one.  I’ve heard good cooks never cook with wine they wouldn’t drink.)

1/4 c. flour

salt and pepper

olive oil

First, cut  (or have the butcher cut–they will do it at no charge) the chicken in large chunks about the size of beef stew meat.

Place the chicken chunks in a shallow platter or large plate. Cover the chicken liberally with the juice of one lemon, careful to remove seeds before squeezing, and toss until well covered.

Take a gallon size Ziplock (or generic equivalent) bag and add about 1/4 cup flour and salt and pepper to your liking. Dump the lemon-coated chicken in the bag, zip it shut and do the old “shake and bake” until all pieces are well coated.  If you are short on coating, add a little more flour and S and P.  Extra flour only makes the sauce a bit thicker, and you can thin it later with extra wine or chicken broth.

Use a large (12″) lidded sauce pan and cover the bottom and sides with olive oil, probably 4-5 tablespoons.  Heat oil over medium heat until sizzling but not smoking. Stir and brown the flour-coated chicken in the oil until pieces are golden brown.

Add one cup wine and 1-2 cans drained and quartered artichoke bottoms, depending on how much you like artichokes.

Cover and simmer on low for about fifteen minutes, stirring occasionally, until the chicken is cooked through.  If the sauce seems a little thick, add a little more wine or broth.  Again, I use free range organic, salted or unsalted. (The broth not the wine.) S and P to taste.

Voila!  In spite of my detailed instructions, this whole process takes about half an hour, start to finish, once the chicken is cut.  I serve mine with white or red quinoa, my new go to pasta/rice alternative. It’s a high in protein/gluten free grain and I love the flavor and texture. I cook it with chicken broth instead of water. The red is also pretty if you serve this with a green veggie. It’s also great used cold in salads the next day.

This is my son’s favorite “welcome home” dinner. And he always requests steamed artichokes as the vegetable. Gotta love that boy.

As my husband always says, and way too often, “They might have choked Artie but they’re not gonna choke me!”