Grilled Lemon Chicken in Grilled Artichoke Caper Tomato and Butter Sauce

So…I hate to waste even a morsel of food if I can possibly avoid it.  And, I am a huge fan of Chopped on the Food Network.  Marry those two ideas, and that’s where creativity is born.  I had made some really yummy lemon chicken skewers that we love to put in wraps for quick meals.  I found myself with leftovers when we were leaving for a weekend trip.  I tossed them in a bag and into the freezer.  And, since being away, I didn’t make my usual weekend grocery trip…I was trying to use up what I had in my resources to make meals before the next shopping trip.  Knowing I had the chicken in reserve, I shopped my pantry!  I had a jar of grilled artichoke hearts I’ve been trying to figure out what to do with.

Here’s the grilled artichokes…find them with other jarred veggies/mushrooms, etc.

Then I saw capers…love their salty tart pop of flavor…huge fan!  I knew I had some lemons and some frozen chicken broth…I know, weird…but I froze chicken  broth when I didn’t use the whole container.  And, from Father’s Day dessert, I had some heavy cream I needed to use.  And I always have an onion.  Those items all just seemed to fit when I “tasted” them in my head.  So, I heated up a splash of olive oil in an iron skillet while I partially defrosted the chicken in the microwave.  Then I threw the chicken into the pan to just wake it up.  Remove the chicken and set aside.  Pour the chicken broth into the pan.  Saute a small amount of chopped onion, capers, grilled artichokes and lemon juice until it boils and starts to reduce.  Sprinkle in some crushed red pepper…a little…or like me, a lot!  Throw in some chopped tomato, if you have it.  Let it go about 4-5 minutes.  Reduce heat and add a pat of butter and splash of cream.  When butter melts, add chicken back in.  You’re done!  Serve over pasta or rice.  Or, just eat it plain with a side veggie or salad.   I swear, if I’d been served this blindfolded, I would’ve thought it was bacon!  It had a smoky salty flavor reminiscent of the pig!  But I promise, there was none…although it would be good…but not necessary!  I am including the lemon chicken recipe below that starts it all off.  It is from a Pinterest recipe that floats around from time to time.  Or, you could do our own favorite for the chicken.

Grilled Lemon Chicken

  • 1 pound boneless, skinless chicken breasts, cubed
  • olive oil
  • 2 cloves garlic, minced
  • Zest of lemon
  • 1 Tablespoon lemon juice
  • 1 teaspoon salt
  • pinch black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon smoked paprika

Directions

Place cubed chicken into medium sized bowl, and drizzle in about 2 tablespoons olive oil.  Add in garlic, plus remainder of ingredients.  Using your hands, toss all of seasonings and spices well to coat and massage into the chicken.  Skewer portions of chicken and allow to marinate several hours, or overnight.  Then just use grill pan or indoor grill (I use Foreman)  and grill 6-8 minutes until cooked through.

Grilled Lemon Chicken in Grilled Artichoke Caper Tomato Butter Sauce

  • 1 recipe of Grilled Lemon Chicken ( I used about half, which is what I had leftover
  • 1/2 cup chicken broth (increase to about 3/4 cup if you are using a whole lemon chicken recipe.
  • about half of medium onion, chopped
  • 2-3 Tablespoons capers, drained
  • 1/2 jar of grilled artichokes, chopped
  • crushed red pepper to taste (about 1/4-1/2 teaspoon)
  • olive oil
  • juice of one lemon
  • splash heavy cream (maybe a tablespoon or two)
  • 1 pat of butter (about 1 tablespoon or less)
  • small roma tomato chopped, if using (optional)

Heat a cast iron skillet on medium with a drizzle of olive oil.  Throw your lemon chicken chunks in to warm them up quickly.  Remove them to another plate.  In same skillet, add broth, lemon juice, capers, onions, chopped artichokes and red pepper flakes.  Bring to a boil and let reduce a bit…about 5 minutes or so.  Then add in tomatoes if using.  Then, reduce heat to medium low and add in butter and splash of cream.  Once butter is melted, add chicken back in.  Warm through, and you’re done!  Serve over pasta, rice or just in a bowl with all that wonderful tangy, fresh briny caper lemon sauce on top.  Sooo yummy!

 

Author: Debbie Nance

I am a working wife and mom, and I live with my family near Charlotte, NC. I am originally from Texas and have lived in a number of states in the southeast due to my job in radio. It sometimes requires moving to chase the dream. My husband and I have been married since 1994 and we host a country music radio show together. I am passionate about cooking and, I spend most of my time watching the Food Network, reading about food and testing new recipes.

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