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Tuscan Lemon Chicken

You won't believe this is only 300 Calories 

"Sitting down for dinner not only helps you learn, but also teaches you how to listen - which I feel is the most important skill to have. I remember as a kid going around the table listening to everyone's day. It was hard to have the manners not to interrupt back then."
Michael Symon

Craving a home cooked meal, but too pooped to slave in the kitchen I created this super easy, amazingly delicious dish.  Whip up a couple of quick sides and people will think you were cooking all day.

Tuscan Lemon Chicken

Printable version

8 chicken thighs, bone in and skin removed
1 box low sodium chicken broth (4 cups)
1 lemon, sliced
1 33 oz. jar whole artichoke hearts in water, water drained
1/4 c. chopped italian parsley
 2 Tbs. olive oil
salt
pepper
garlic powder

Heat oven to 300 degrees.
Season chicken with salt, pepper and garlic powder.
Warm olive oil in a cast iron skillet. Brown chicken on both sides.  Put chicken in a dutch oven and add broth, lemon slices, artichoke hearts, and parsley.  Cover, put it in the oven and forget about it for 90 minutes.

Thickening the sauce is optional:
Make a rue in a saucepan with butter and flour.  Remove chicken, artichokes, and lemons from dutch oven and pour the broth into the saucepan.  Bring to a boil and simmer until the sauce slightly thickens.  Return chicken, artichokes and lemons to the dutch oven and cover with the sauce.

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