Lemon Chicken with Artichoke Hearts

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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.

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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.

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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.

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Quite good really. Using Carothers' Olive Oil turned what may have been an alright dinner into a very good dinner. Carothers' Olive Oil really is the est, healthiest olive oil you are going to find - enhances food taste so much. No URL here I can put but Carothers' has a wesite and is not difficult to find and you will be glad you took the time to find it!

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Very tasty, with some modifications. The first time I made it, I took suggestions from other reviewers. Here is what I changed:

Seasoned the chicken with salt, pepper and garlic powder
Dredged the chicken in a small amount of flower (sprinkled instead of dipping to thicken up the dish
Added 1-2 tbsp of butter 2 minutes before the dish was done
Used a lot more lemon juice, probably at least 1/4 cup
Substituted chicken broth for the water

I served over linguini. Very good!

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I just made this dish and revised a few things. 1/4 cup of heavy cream, 3 tbsp of unsalted butter, chicken broth (1 cup and fresh parsley. I browned the chicken first in olive oil (light layer of garlic powder,oregano and black pepper. Tent chicken with foil then add the garlic and onion. Needed more lemon juice. Very tasty. Let it come to room temp and tossed with parmesan cheese.

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I love this recipe when I am looking for a light pasta dish especially during summer time eating. I love the combination of the lemon, white wine, and basil that compliment the artichoke, which provides texture to the meal. And I agree with User Danp105 on the technique. I prefer to brown the chicken and then add the components. It fills you up without leaving you bloated from typical heavy pasta dishes!

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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.

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Very good and tasty. Easy to make and full of flavor

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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!