Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs chicken breast or thighs, (boneless skinless)
  • 2 Lemons (one sliced thin slices & one cut in half for squeezing.)
  • 4 Cloves garlic ( minced.)
  • 2 Tbsp Lemon juice from one lemon.
  • 1 Can Artichoke or artichoke heart quarters ( not marinated), (drained)
  • 2 Tbsp Capers (make sure only ingredients are: capers (vinegar, sea salt, water).)
  • 3 Tbsp Butter (or Coconut oil.)
  • 2/3 Cup organic chicken bone broth or broth
  • 1/2 Tsp Sea Salt * optional.
  • 1/2 Tsp Italian seasonings
  • 1/4 Cup white cooking wine, (*optional)

Instruction

  • Preheat oven to 400 F.
  • Place butter or coconut oil in large casserole dish, and place in the preheating oven to melt.
  • Slice one lemon in thin slices, and mince garlic, then set both aside.
  • Take casserole dish out of oven once butter or oil is melted.
  • Line bottom of casserole dish with lemon slices.
  • Place chicken on top of lemon slices.
  • Sprinkle the top of chicken with: minced garlic, drained capers, sea salt, and Italian seasonings.
  • Drain artichokes of water in can, and dump all over the top of chicken.
  • Pour lemon juice over the artichokes.
  • Pour chicken broth over the top of the whole thing. Pour cooking wine over the dish.
  • Cover casserole dish with foil and bake for 30 to 35 minutes or until chicken is not pink in center.
  • Remove, cool slightly, Remove foil and return to oven for 3 to 5 minutes to lightly brown chicken. Serve.
  • Great served over cauliflower rice or zucchini noodles.:)