Lemon Artichoke Chicken and a Guest Commenter

I have a guest blogger commenting today! The last meal I prepared from Wandering Coyote's recipe collection was an enormous hit. So I asked my dear husband and fellow foodie if he would like to comment, since he enjoyed the lemon artichoke chicken so much. He does. And here is what he has to say.......


"Well, the weather has been miserable; high temps in the 100's, with a heat index (the heat along with the humidity, or how it feels to your skin) of around 110-114 degrees. Not the kind of weather that really gives you a big appetite, other than for some cold fruit salad, maybe some bread. However, the Lady of Squirrel Head Manor came up with a recipe she got from fellow blogger Wandering Coyote called "Lemon Artichoke Chicken", and let me tell you that it is a meal that is just made for hot lazy summer evenings! Even though it's a hot meal, the lemon and artichoke make you feel nice and cool.

We paired it with a chilled Albariño wine (Nora is our favorite), and it was a match made in the heavens! Add a crusty baguette, some chilled summer fruit and a mild semi-soft cheese and it's a meal you can linger over.

The Lady of Squirrel Head Manor has been on a mission to try everything in Nigella Express, but I have to say that having now sampled two or three of Wandering Coyote's recipes, I honestly wouldn't mind if she switched gears and went on a WC cooking binge.

Thanks for having me as a "guest blogger"!"

I'm back. He writes well doesn't he? He ought to have his own blog :-)
You can see the original recipe here at the wandering Coyote's foodie site ReTorte. But I've taken the liberty of copying it below with my modifications.


This is fast, easy and one of the tastiest chicken recipes we've had in awhile. It has definitely made it into the regular rotation of meals we prefer.

Lemon Artichoke Chicken

1/4 cup whole wheat flour
1/2 tbsp dried oregano
freshly ground pepper, to taste
1/4 tsp salt
1 lb chicken tenderloins (original recipe uses cutlets)
cooking spray
1/2 tbsp olive oil
1 medium onion, sliced
1 clove garlic, minced
1/4 cup chicken broth
1 14oz can artichokes, drained and chopped into sixths
1/4 cup fresh lemon juice
1 tsp lemon zest
chopped parsley for garnish (optional)





1. In a shallow bowl, thoroughly combine flour, oregano, salt & pepper. Dredge chicken, shaking off excess. Whole wheat flour gave this a nice taste....and it's healthy!




2. Coat a large skillet in spray and heat to medium-high. Add the tenderloins, cook about 5 minutes on each side, or until done. Transfer to a clean plate and cover with foil to keep them warm.

3. Adjust temperature to medium-low and heat the oil. Cook onion, stirring frequently, until soft & golden. Add garlic and cook for one minute, stirring constantly.




Add chicken broth and bring to simmer. Add artichokes, lemon and zest and simmer 2 - 3 minutes until heated through and slightly thickened. Season to taste with salt & pepper.

4. Pour artichoke mixture over chicken and serve.




Salad chock full of butter lettuce, tomato, cucumbers, scallions and mushrooms........




It was meant to last two nights but we ate so much that there is only a small portion left for quesadilla appetizers!



Grand meal. Thank you Wandering Coyote!