Lemon Artichoke Chicken

Recipes from Chef Vera Ambrose. Look for Drake’s Crispy Fry mix in the bread crumb or baking aisle. Drake’s is a Michigan-based company. Served with steamed asparagus or fresh steamed green beans.

For chicken:

24 chicken tenderloins

1 tablespoon kosher salt

½ teaspoon white pepper

1 tablespoon minced or dried fresh tarragon

2 tablespoons olive oil

Put chicken in a bowl, toss well with salt, pepper, tarragon and olive oil ingredients and spread on a sheet tray in single layer. Bake at 350 degrees for approximately 20-25 minutes or until done.

For artichokes:

3 cans (24 ounces total) artichokes, quartered and drained

1 egg, beaten

1 teaspoon seasoned salt (Lawry’s)

3 tablespoons Drake’s Batter Mix

Oil for frying

Put artichokes in bowl, add egg, Drake’s Batter Mix and salt, gently toss just enough to coat. Heat oil to 350 degrees in fryer or deep skillet. Add artichokes and cook just until golden brown (do this in batches to not overcrowd the pan).

Lemon Tarragon Sauce

½ cup onion, diced

¼ cup unsalted butter

½ cup flour

1 tablespoon dried tarragon

2 lemons, zested

¼ cup fresh lemon juice

1/8 teaspoon white pepper

1/8 teaspoon cayenne pepper

1 quart chicken stock (can use chicken base or bouillon cubes)

4 tablespoons butter (use Plugra or Kerry Gold or a good European butter to finish sauce)

For the sauce: Melt butter in small pot, cook onion until soft, add lemon zest and tarragon and lightly saute. Add flour, cook for 3 minutes, add stock, lemon juice and peppers. Using a whisk, stir until sauce thickens. Set aside until ready to serve.

To serve: In an ovenproof pan, lay out chicken in 2 rows, put the crispy artichokes on top, warm in 350-degree oven for 15-20 minutes until heated through. Warm sauce on medium heat, whisk in butter. Remove chicken from oven, arrange on a platter with asparagus or green beans, ladle sauce over top. Garnish with fresh tarragon if desired. Serves 12.

Per serving: 364 calories; 17 g fat (4 g saturated fat; 42 percent calories from fat); 10 g carbohydrates; 133 mg cholesterol; 943 mg sodium; 40 g protein; 0.5 g fiber

60 minutes

to make

20 minutes

to bake