Recipe courtesy of Aida Mollenkamp

Lemon Chicken with Artichoke Hearts

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 3 to 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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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