Recipe courtesy of Aida Mollenkamp
Lemon Chicken with Artichoke Hearts
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
3 to 4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
3 to 4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
3 to 4 servings
Level:
Easy

Nutrition Info

Healthy

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.

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