That simple and cozy old-faithful dinner of chicken and salad, spruced up and spring-cleaned for your enjoyment. Lizthechef calls her Lemon Artichoke Chicken (I don't know about you, but the name alone makes me swoon) a "perfect mid-week supper, elegant enough for a dinner party", and you'll surely agree. Waverly's celery and mushroom salad elevates both and will earn each of them a place in your grocery basket for good. Put these two together, and you have a real winner of a weeknight chicken dinner.
The Grocery List (for 4)
8 ribs celery
1 pound mushrooms
1 small bunch parsley
4 boneless chicken breasts
1 10-ounce package of artichoke hearts, thawed
We assume you have lemons, parmesan, salt, pepper, olive oil, butter, dry sherry, and bread crumbs. If not, well, it's time to stock up!
1. The chicken takes about 25 minutes to bake, so we'll tackle that first. After pounding the chicken breast a bit, brown them in a skillet with some butter. Place them in the baking dish with the hearts. Mix the quick, creamy sauce on the stove and pour it over the chicken and 'chokes. Get excited.
2. Sprinkle the chicken with panko and cheese and let it bubble in the oven while you make the salad.
3. Chop your way through the mushrooms, saute them and let them cool a bit. Then toss them together with all of the other ingredients right before you pull the chicken out of the oven. Ta da! A truly lovely, impressive and most of all delectable dinner in no time flat.
4. Give yourself a big pat on the back. A job well done!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now