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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 54 reviews
By c_izaguirremomster
Tegucigalpa
on May 14, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made it last night and we enjoyed it very much, different and yummy. I would add a little more salt, and remove the chicken etc from the frying pan before adding the wine etc. for the salt, to avoid the chicken getting overcooked. I also swirled in some butter to make the sauce a little bit richer.
By kmmarsh14
carmel, IN
on January 29, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was easy to make and tasty for a lower calorie weeknight meal. I added some mushrooms and used some chicken stock in place of the water.
By zeina.hamzeh_12...
Los Angeles
on January 25, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a great recipe that is easy and fast to make. I followed some of the suggestions below and used the juice of two small lemons, added some red pepper flakes, through in a chicken boullion cube, and added a little bit of margerine into the sauce as it was simmering. I served it over a fettucine that I tossed in a little bit of olive oil and grated peccorino romano cheese. My husband loved this dish and it was perfect for a week night dinner.
Read all 54 reviews