Lemon Artichoke Chicken
• Artichoke Hearts
• Lemon, thinly sliced
• 1 tbsp. fresh thyme
• 1 medium sweet onion (I like to shred it, but chopped is fine)
• 1 ½ lbs. of boneless chicken breasts, thinly sliced or pounded.
• 3 tbsps. EVOO
• Salt & Pepper, to taste
Heat 2 tbsps. EVOO to saucepan over medium heat. Add onion, a pinch of salt, and fresh ground black pepper. Cook, stirring occasionally, until onion become soft and start turning brown. About 10-15 mins.
Add chicken and brown on both sides. Thinly sliced chicken should not take too long to brown, so watch it.
In a separate pan, combine additional EVOO and artichokes. Cover the saucepan and sauté, on low heat, for about 5 to 6 minutes. Uncover, and add in lemon slices and sauté for 2 more mins. Add the chicken to this saucepan, along with thyme and salt & pepper. Stir a few times and remove from heat. Plate and serve! Enjoy!
- Food Processor or Masher
- Piping Bag (if you want a decorative look)
- Boiled eggs
- Finger limes
Peel the boiled eggs and slice in half, length wise. Scoop out the yokes and place into the food processor or mash them in a bowl. Cut the avocados, remove the pit and scoop out the avocado adding it to the food processor or the bowl, to be mashed. Once mixed smoothly, place into a piping bag and fill up the boiled egg centers. Top off with paprika. Cut the finger lines in half and scoop out the little lime balls (looks similar to caviar) and drop over the deviled eggs. Lime will burst in your mouth with each bite! Enjoy!