BAKED CHICKEN AND ARTICHOKES RECIPES

Steps:

• Pound the chicken and season with salt, pepper, and garlic powder.
• Take a bowl and add almond flour and grated parmesan cheese; mix well.
• Heat a large skillet on medium-high, add 2 tablespoons of butter and let it melt.
• Meanwhile, coat the chicken breasts into the almond flour mixture and set aside.
• Once butter is melted and ready to cook. add in the coated chicken pieces and cook for 3-4 minutes per side or until cooked through.
• Once cooked, transfer to a plate and let it cool.
• Add in remaining butter, chicken broth, vinegar, capers, lemon juice, and cook for 4-5 minutes or until the sauce has reduced a bit.
• Return the chicken to the pan and simmer for another 5 minutes.
• Done! Transfer to a plate and pour in the sauce over the chicken and serve with cauliflower or roasted asparagus. Top with more parmesan or romano cheese if desired.

Steps:

• Preheat oven to 400 degrees F.
• Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
• Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.