Dinner Tonight

May 10, 2012

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 Menu

Italian Celery and Mushroom Salad by Waverly

Shop the Story

Lemon Artichoke Chicken by Lizthechef


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
Crème fraîche

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! 

The Plan

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!  


Order now

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

Join the Conversation

See what other Food52 readers are saying.

Miranda Rake

Written by: Miranda Rake

I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.