Keto Butterflied Chicken With Artichokes
How to Make It
Step 1
Slice the chicken breasts lengthways so that you can open them out like a book, taking care not to slice all the way through.
Step 2
Season the butterflied chicken on both sides. Lightly oil a griddle pan with olive oil over a medium/high heat. Add the butterflied chicken breasts and cook until golden brown on one side, flip and griddle the second side until golden brown and the chicken is completely cooked through.
Step 3
Whilst the chicken is cooking, melt a tablespoon of butter in a frying pan over a low/medium heat. Slice the artichokes into strips and finely slice the shallot and garlic. Add the artichoke and shallot to the pan with the melted butter and sweat for a minute or two until tender.
Step 4
Add the sliced garlic and lemon zest to the pan along with the remaining butter. Stir well to combine and cook for a further minute or two until the garlic is tender.
Step 5
Spoon the artichoke mixture over the butterflied chicken to serve.
Ingredients
- Chicken Breast, Skin Removed Before Cooking – 2 medium – split
- Artichoke Hearts Or Globe, Canned In Oil Mixture – 2 heart
- Unsalted Butter – 2 tablespoon
- Shallot – 1 tablespoon, chopped
- Garlic – 1 clove
- Lemon Peel Or Zest Raw – 1 tsp
- Olive Oil – 1 tablespoon