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by / Sunday, January 27, 2013

Creamy Lemon-Chicken w/ Artichokes

Creamy Lemon-Chicken w/ Artichokes
You (probably) know that I basically live in my kitchen.  It's my room.  It's my comfort.  It's where I create.  On an average day, I spend the majority of my hours in said kitchen.  So yes, I enjoy it.

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.
a) complain until tell my beg my ask my husband sweetly to make dinner
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.
Creamy Lemon-Chicken w/ Artichokes
Basically, they are little squares (well, technically rectangular prisms) of flavor... butter, olive oil, herbs and/or spices.  Throw them into a pan and add fish, seafood, chicken, or pork, and you are minutes away from a quick, well-seasoned meal.  I've tried all four flavors.  I've made pork chops.  I've made shrimp.  I've got a little Tilapia all set up for a date with Garlic & Herb tomorrow.  But so far, the best thing that I've made with the Sauté Express Sauté Starter?  It's this one.

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.

Creamy Lemon-Chicken w/ Artichokes
Creamy Lemon-Chicken w/ Artichokes
by Heather Schmitt-González
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: saute entree nut-free soy-free chicken artichokes American

Ingredients (serves 4-6)
  • 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)
to serve (optional):
  • 2-3 c. cooked, warm rice (brown, white, wild, or mixed)
  • OR
  • 1 lb. pasta, cooked & drained
Instructions
Place a large, non-stick (like a well-seasoned cast-iron skillet or wok or hard-anodized surface) sauté pan over medium-high heat. Add the Sauté Express® Sauté Starter. When it has just about melted completely, add the onions to the pan and cook, stirring, until the onions just begin to soften, ~2 minutes.

Add chicken, and continue to cook, stirring until chicken has browned in spots and cooked through, 7-8 minutes. Add quartered artichoke hearts and cream (or milk), and stir. Cook until sauce just begins to thicken a bit, ~3-5 minutes longer.

Serve hot, over warm rice or noodles, if you wish.

note:
Using whole milk will make the sauce slightly less thick and creamy, but it will taste every bit as delicious.
Creamy Lemon-Chicken w/ Artichokes
Creamy Lemon-Chicken w/ Artichokes
I received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.



Heather is a Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

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