Lemon Chicken with Artichoke Hearts

Recipe courtesy Aida Mollenkamp
TOTAL TIME: 20 min
Prep: 5 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 3 to 4 servings
LEVEL: Easy

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
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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.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on February 27, 2012

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    everyone in my family loved this dish, even my teenagers. will make again. it is saved to my recipe box.

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  • on August 01, 2011

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    I did this for my bf a few months ago and we both loved it, esp the caramelized onions & garlic...which gave the dish its main flavor. i didn't use artichokes but I did substitute it with parsley and oregano. I also used a lemon pepper roasted chicken that I bought from the grocery store and it still turned out great. I've been dying to make this again and have been looking for this recipe for months! I am so glad i found it.

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  • on May 28, 2011

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    I couldn't find fresh basil at the grocery store and use about 1/3 as much dried basil, which I cooked with the chicken to give the flavor time to infuse into the chicken. I garnished the mix with fresh parsley instead and it still tasted good. Tried this recipe twice, and my wife loved it. The first time I could only find artichoke heart in jars and pickled in vinegar. The second time, I used Whole Food's artichoke hearts canned in water. We both variations. Not sured what fresh basil would do until we planned our shopping better and get fresh parsley at Whole Foods. Either way, it's an excellent light dish for sumer weather.

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