by Heather Schmitt-Gonzalez / Sunday, January 27, 2013
Creamy Lemon-Chicken w/ Artichokes
That is not to say that there are days that I don't even want to turn that knob with the faded numbers on my stove. Days when I don't care to watch over a pot. Days when whisking until my forearm aches just doesn't appeal to me. Or just days when everyday things snatch my time out from under me and dart through the crowd like a determined purse-snatcher... that I am not able to catch up with.
It's times like that when I do one of a few things.
b) order pizza
c) hope that there is something hanging around that can be made quickly. Like, in the matter of minutes.
Okay, there's way more things that I do than that, but those are probably the three most likely scenarios.
Since "option c" can be completed in the least amount of time of those scenarios (you guessed it, "option a" takes the longest), I was looking forward to giving Land O Lakes new product, Sauté Express Sauté Starter, a go! There are four flavors to choose from - Garlic & Herb, Italian Herb, Savory Butter & Olive Oil and Lemon Pepper.
Go ahead and say it. I know you're thinking it. That is it!? Five ingredients in the whole recipe? How can that possibly yield a meal that is both quick and packed with the tongue-tickling combination of lemon, artichoke, and cream-bathed chicken at the same time? Were you thinking that? I don't know how. Magic? Innovation? I simply know that it's true. And that you'll probably want to run to the market and grab a few boxes of this Sauté Express Sauté Starter to keep in your fridge.
You know. For "those" days. When you want a good meal on the table in approximately 30 minutes. Or less.
- 3 squares (3 oz.) Land O Lakes Lemon-Pepper Sauté Express Sauté Starter
- 1½ lbs. boneless, skinless chicken breast, cut into 1-inch cubes
- 1 small onion, peeled & thinly sliced
- 1 (15 oz.) can artichokes hearts, drained & quartered
- ~½ c. heavy cream (or whole milk)
- 2-3 c. cooked, warm rice (brown, white, wild, or mixed)
- 1 lb. pasta, cooked & drained
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.