Pan Cooked Chicken

pan cooked chicken

Pan Cooked Chicken

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Servings: 4
Calories: 455


  • 4 chicken breasts part boned
  • 1 oz butter
  • 2 tbsp olive oil
  • 2 red onions cut into wedges
  • 2 tbsp lemon juice
  • 1/4 pt dry white wine
  • 1/4 pt chicken stock
  • 2 tsp plain all-purpose flour
  • 14 oz can artichoke halves drained and halved
  • salt and pepper
  • chopped fresh parsley to garnish


  • Season the chicken with salt and pepper to taste. Heat the oil and 15 g (1/2 oz) 1 tablespoon of the butter in a large frying pan (skillet). Add the chicken and fry for 4 - 5 minutes on each side until lightly golden. Remove from the pan using a slotted spoon.
  • Toss the onion in the lemon juice, and add to the frying pan (skillet). Gently fry, stirring, for 3 - 4 minutes until just beginning to soften.
  • Return the chicken to the pan. Pour in the wine and stock, bring to the boil, cover and simmer gently for 30 minutes.
  • Remove the chicken from the pan, reserving the cooking juices, and keep warm. Bring the juices to the boil, and boil rapidly for 5 minutes.
  • Blend the remaining butter with the flour to form a paste. Reduce the juices to a simmer and spoon the paste
  • into the frying pan (skillet), stirring until thickened.
  • Adjust the seasoning according to taste, stir in the artichoke hearts and cook for a further 2 minutes. Pour the mixture over the chicken and garnish with chopped parsley.
Calories: 455 kcal
Carbohydrates: 12 g
Protein: 50 g
Fat: 19g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 161 mg
Sodium: 725 mg
Potassium: 979 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 247 IU
Vitamin C: 10 mg
Calcium: 30 mg
Iron: 1 mg
Cuisine Italian
Ingredients Chicken
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