I sliced up the white part of some leeks from my CSA. Chopped up some canned artichoke hearts and got some capers ready. In addition I got some butter and squeezed some lemon juice.
The boneless skinless chicken breasts that I had were pretty big so I sliced them in half before then pounding them out to an even thickness to make chicken cutlets.
In one pan I melted some butter over medium heat and added the sliced leeks to start cooking.
I melted more butter in a large skillet and added olive oil, and melted the butter over medium high heat. I seasoned the cutlets with salt and pepper and added them to the pan when the butter was sizzling. I let them cook for about 3 to 4 minutes.
After three minutes I added the artichoke hearts to the pan with the leeks.
And turned the chicken over.
When the chicken was done I removed it to a plate and covered it. I then deglazed the pan with lemon juice, then added another tablespoon of butter and let it melt, stirring up all the brown bits.
In went the leeks, artichoke hearts, and I added some capers at this point.
Afrer heating it all through I served it over the chicken. Delicious.
1 leek
1 can artichoke hearts
1-2 tablespoon capers
3 tablespoons butter
1 tablespoon olive oil
1-2 boneless, skinless chicken breasts
Juice of one lemon
Cut off the dark part of the leeks and slice the white part in half and then slice in then rounds. Drain the artichoke hearts and roughly chop. Squeeze the lemon juice into a small bowl.
If the chicken breasts are large, slice them in half lengthwise before pounding them out to an even thickness.
Place one medium size skillet over medium heat and add 1 tablespoon of butter to melt. Place a larger skillet over medium high heat and add 1 tablespoon of butter +1 tablespoon of olive oil.
Add the leeks to the small skillet when the butter is melted, and season the chicken with salt and pepper and add to the larger skillet when the butter in that skillet is sizzling.
Cook both for three minutes. Add the artichokes to the leeks, and turn the chicken. After another 3 to 4 minutes remove the chicken into a plate and cover with foil.
Deglaze the pan with the Lemon juice, scraping up all the brown bits. Add the last tablespoon of butter and stir again getting up all those brown bits. Once melted add the vegetables and the capers and heat through. Then spoon over the chicken