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Tuesday, March 20, 2012

Lily's Chicken (my way)

Have you ever had Lily's Chicken at Bonefish Grill? There are so many good things to eat at Bonefish but I do love Lily's Chicken. I was craving it the other day and but had just been to the grocery store so I figured I better make something at home. I decided to just try to re-create Lily's Chicken at home.  I haven't had it in a long time but it was something like this...

12 oz chicken breast, sliced thin
2 t olive oil
1 T butter (real butter)
1/2 lemon, juice and zest
1/2 cup chicken stock
1 cup artichoke hearts quartered, drained
4 oz goat cheese, sliced
2 t diced parsley
Salt and Pepper to taste

Heat 2 t olive oil in a skillet. Season the chicken breast with salt and pepper. Saute chicken breasts for 3-4 minutes per side, move to a plate and cover with foil. Using the same pan, turn up the heat and add 1/2 of the stock, simmering and stirring to remove the bits from the bottom of the pan. Add the butter and reduce the heat to med-low, stirring to combine. Next add the artichoke hearts and cook for 3-4 minutes. At this point if you feel you need more liquid (for the sauce) add more chicken stock, you may not need the whole 1/2 cup, the less you use the thicker your sauce will be. I don't mind it thin so I used it all. Squeeze the fresh lemon into the sauce, then add a little zest. Finally add the chicken breast back into the pan and cook for another 2 minutes. Finally plate the chicken by placing a chicken breast on a plate, next top each breast with 1 oz of goat cheese then 3-4 artichoke hearts and drizzle the sauce evenly on top. * Lily's chicken at Bonefish, has sauteed spinach on top but I didn't have any on hand so I just omitted it. But if you have some fresh spinach it would make it extra good!

Weight Watcher Friends: This serves 4 people and has 6 points per serving! YUMMY!!!

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