Photo: Lemon Chicken with Artichoke Hearts Recipe
Ingredients
- 2 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- 3 medium garlic cloves, thinly sliced
- 1 1/2 pounds boneless skinless chicken meat, large dice
- 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
- 2/3 cup dry white wine
- 1/3 cup water
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup lightly packed thinly sliced basil leaves
- 1 teaspoon lemon zest
Directions
Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.
SERVINGS: 3 (MAIN); Calories: 423; Total Fat 12 grams; Saturated Fat: 2 grams; Protein: 56 grams; Total carbohydrates: 11 grams; Sugar: 1 grams Fiber: 1 grams; Cholesterol: 132 milligrams; Sodium: 402 milligrams
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By danp105
Cary, NC
on December 04, 2011
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Mild yet tasty. Never been able to brown chicken after garlic and onion had been browned. Found best result by browning onion and garlic first, then add Artichoke Hearts and simmered at medium heat.
In separate fry pan, I browned chicken pieces, then added lemon zest from small lemon, stir and cook for another 2-3 mins, squeeze half the lemon, cook for 2-3 mins then added wine and simmered in medium heat. I then throw chicken into pan with the vegetables, stirred to pick up browned stuff from bottom of pan, then add starch to thicken sauce and serve.
My wife and I found Artichoke hearts that come in cans (Whole Food or jars (supermarket has too much citric acid and made the dish too sour even before adding lemon juice. Switched to frozen artichoke hearts and like it better, even though we have to spit out occasional tough pieces of artichoke.
By bdplace_8587150
Ocala, FL
on September 26, 2011
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Very good and tasty. Easy to make and full of flavor
By jmares
on September 16, 2011
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Delicious!! I just made a few changes. Instead of wine and water, I used a totel of 1 cup chicken broth. I also, used the juice of two lemons instead of the teaspoon. At the end, I added butter and red pepper flakes. Yummy! My fiance and I LOVED it!! Thanks Aida!
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