GINNA PARSONS: Inspirational book comes with recipes

By Ginna Parsons/NEMS Daily Journal

I’ve just finished reading a book called “The Best Life Diet” by Bob Greene. He’s the guy who helped Oprah get on a sensible eating plan.
A lot of what he says makes total sense:
– We have to figure out if we’re eating because we’re really hungry or because we’re bored, tired, stressed or unhappy.
– We have to stop eating when we’re almost full, when we could eat a bite or two more, rather than eating to a point of total satisfaction or even misery.
– We must NEVER skip breakfast.
– We must incorporate movement into our everyday lives, whether that’s a trip to the gym or taking the stairs at work instead of the elevator.
Greene goes on to share other strategies for losing weight and keeping it off, and he also includes several of his tried-and-true recipes.
One that immediately caught my eye was Chicken with Artichokes and Melted Lemons. The ingredient list was short and the preparation easy. The picture that accompanied the recipe was gorgeous.
I made this Monday night and served it over brown rice with some steamed broccoli on the side.
It did not disappoint.

Chicken With Artichokes
and Melted Lemons
2 teaspoons olive oil
4 (4-ounce) boneless, skinless chicken breast halves
Juice of 1 lemon
34 cup low sodium chicken broth
1 lemon, thinly sliced
2 tablespoons capers with juice
1 (14-ounce) can artichoke hearts, quartered and drained
Salt and pepper

Heat oil in an 8-inch skillet over medium high heat, and swirl to cover the bottom of the pan. Add the chicken and sear until browned. Turn the chicken and brown on the other side. Remove chicken breasts to a plate and increase the heat to high. Deglaze the pan with the lemon juice, scraping up any browned bits into the sauce.
Add the stock and bring to a simmer. Add the lemon slices to the pan, reduce the heat to medium, and place the chicken breasts on top of the lemon slices. Add the capers, cover, reduce the heat to medium and cook, covered, for 10 minutes. Remove the lid and add the drained artichoke hearts. Cover and continue cooking for 5 minutes, or until the breasts are cooked through.
Remove the chicken to a warm plate. Increase the temperature and reduce the sauce to a glaze. Taste the sauce and adjust the seasoning with salt and pepper; a little salt will help cut the acidity from the lemons, capers and artichokes. Serve the chicken with the artichoke hearts, capers, and melted lemons drizzled with the glaze.
Serves 4.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

Click video to hear audio