Lunch: Lemony Chicken with Artichoke Hearts

Recipe by Merry A Kelly A delicious chicken dish. It's great served over a bed of angel hair pasta.

This recipe includes superfoods such as:

Chicken Breast, Lemon, Basil

Health benefits of Lemony Chicken with Artichoke Hearts

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 tablespoon unsalted butter
1/3 cup all-purpose flour
1/4 teaspoon salt
4 skinless, boneless chicken breast halves
2 lemons, juiced
1 cup chicken broth
2 tablespoons Worcestershire sauce
1/4 cup vermouth
1/2 teaspoon minced garlic
1 bay leaf
1 teaspoon dried basil
1 (14 ounce) can artichoke hearts, drained and chopped
1 tablespoon cornstarch
1/4 cup water

Instructions

Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

Share Lemony Chicken with Artichoke Hearts

Share on Twitter