Method

Heat the oil in an 8-inch skillet over medium-high heat.  When the oil is heated, swirl it to cover the bottom of the pan.  Add the chicken breasts and sear them until browned.  Turn the chicken breasts and brown them on the other side.  Remove the chicken to a plate and increase the heat to high.  Deglaze the pan with the lemon juice, scraping up any browned bits into the sauce.

Add the stock and bring to a simmer.  Add the lemon slices to the pan, reduce the heat to medium, and place the chicken breasts on top of the lemon slice.  Add the capers, cover, reduce the heat to medium, and cook, covered, for 10 minutes.  Remove the lid and add the drained artichoke hearts.  Cover and continue cooking for 5 minutes, or until the breasts are cooked through.

Remove the chicken to a warm plate.  Increase the temperature and reduce the sauce to a glaze.  Taste the  sauce and adjust the seasoning with salt and pepper as needed.  Just a little salt will reduce the acidity of the lemon, capers, and artichoke hearts and balance the flavors.  Serve the chicken with the artichoke hearts, capers, and melted lemon drizzled with the glaze.

Serves: 4

Per serving, about: Calories, 186

Reprinted with permission from ©The Bestlife Corporation, The Best Life Diet: Revised and Updated, by Bob Greene, published by Simon & Schuster   click for review

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