Lemon Chicken with Artichoke Hearts

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We really enjoyed this dish! I make chicken frequently and love when I can find a new twist on it. Prepared similarly to recipe except added more wine and no water. Needed salt for sure but all in all was a nice dish. Served over brown rice, but would pair nicely with pasta too. Maybe some cream in the sauce would be nice another time for a richer dish. All in all, 2 thumbs up!

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delish! i made some change instead of 2/3 white wine i did 1/3. instead of 1/3 water i used 2/3 chickenbroth. Used dried basil- used portabella canned mushroom- used 2 whole lemon and 2 lemon zest- added mascopone cheese had some on hand also another person recommended it i only used probably 2oz - it came out delish with lots of flavor.

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This has the potential to be very good. Based upon some previous reviews, I changed a few things up. I used the water from the canned artichoke hearts instead of water, and I added some chicken bouillon to that. I used WAYYYY more lemon juice and lemon zest. It turned out to be quite nice. When I make my next attempt, I will try to boil off the liquid sooner and finish with a quick roast at the end.

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if we can not use wine what do we use in its place??

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The other reviewers are correct: this recipe needs a lot more lemon juice. With this tweak, things really turned out well. My family loves spicy food, so I added a little red pepper flakes to the onion step. Yum!

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this was pretty good...i used chicken broth in place of water and added more lemon juice... 3 lemons worth. i also thickened the sauce slightly and served it with ravioli,and topped it with parmesan cheese. i think if i make it again i will put it over rice. overall, it was good for a quick dinner but i probably wouldn't make it for company.

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Made this tonight for dinner and was very disappointed. Very bland, chicken needs some seasoning. Hubby agreed it was "okay" - not my best.

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I thought this was really nice. I did use the juice of the whole lemon, because we like lemon so much. Tasty.

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Awesome recipe. Substituted the dry white wine with my favorite chardoney. Came out great

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This is an OK recipe, but, I've been doing a dish like this for years and you need butter and WAY more lemon juice to make it pop. Also, serve it over linguine with parma cheese and fresh basil on top and you're rockin. BTW, way more lemon juice means 1/4 cup. And butter means the same thing. Nope, not diet, but way good. I love Aida, but this one could have used a bit more zing.