Artichoke Chicken

Near the beginning of high school, my parents jumped on the high protein and vegetable diet train and I was forced to partake as well(unless I wanted to spend all of my babysitting money on food). They were advocates of the Swarzbein principle. Along with this "principle" came many books, some including some recipes. There was a recipe for "Artichoke Chicken Sauce" which we loved. My mom made it often and recruited me to start making it. I would experiment a little with the flavors and soon enough my mom had dubbed me official Artichoke Chicken Sauce maker(I don't really think it was because it was so spectacular when I made it, I think this was just an evil parenting technique).

I have made the recipe so often that it has kind of warped into a totally new thing. And I just have to share it. It is too good to just keep to myself.

For 4 generous servings:

1 T butter
1 large onion, sliced thinly
1-2 garlic cloves, minced
2 1/2 T Dijon mustard
1 lb chicken breasts
1- 1 1/2 c marinated artichoke hearts
1 roasted red pepper
1/2 c- 1 c evaporated milk or heavy whipping cream(use more if you are using as a sauce, and less if eating plain)
2 t lemon juice or zest
Dash of Cayenne pepper(..or more... ,or omit)
1 T Dried basil
black pepper and salt

1. Coat chicken with 1 T Dijon mustard and black pepper. Set aside to marinate.
2. Roast the red pepper, peel skin off, and cut into 1 inch strips. (If peppers are $1 or more, just buy a jar of roasted red peppers which are by the pickles. It is much cheaper, and a lot less work)
3. On Med heat, melt butter in skillet and add onions, 1/2 t salt, and 1/2 t black pepper. Saute until very tender then add garlic. Cook with garlic for about 3o seconds.
4. Add artichoke hearts along with a few T of the marinating juice they come packed in. Then add 1 1/2 T mustard, cayenne pepper, lemon juice or zest, and basil. Let cook for 3-4 minutes.
5. Grill chicken. Let sit for at least 3 minutes after cooking before cutting.
6. Add evaporated milk to skillet, let cook for about 1 min. Turn off heat and add chicken.
7. Serve over spaghetti or angel hair pasta, or plain!

Notes:
When eating plain: I like to add more onions which act kind of like a substitute pasta. I also don't cut up my artichoke hearts(which usually are already quartered) and chop my chicken into large pieces.
When eating with pasta: I like to cut the artichoke hearts into smaller pieces than packed, and cut the chicken into 1/2 inch cubes.
Evaporated milk/ heavy cream: I have been using evaporated milk for a while now. I like it becuase it is less fattening, I can always have in on hand, and it is usually cheaper. If you want to use cream, you can add it sooner and let it cook longer.
Amounts: These amounts are just estimates, I never measure. I probably use more mustard and black pepper than listed, but I am being conservative in my estimates.

Enjoy!

seeing clearly

Ever since my brother started doing window cleaning I notice windows. Well, I notice dirty windows. It is pretty much a curse. Everywhere I look there is dirt and dust all gettin up in windows' business, and it is gross. I am grateful to go to a university that cleans their windows. I am very ungrateful to live in an apartment complex that has more important things to do than clean their windows, and they don't even do those more important things! And this brings me to another subject. WE ARE MOVING. Two blocks away, that is. But hey! No more crummy management and grumpy neighbors who yell at us and leave notes on our car!