Lemon Chicken With Artichoke Hearts |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Recipe courtesy Aida Mollenkamp Ingredients:
2 tablespoons olive oil |
1/2 medium yellow onion, finely chopped |
3 medium garlic cloves, thinly sliced |
salt & freshly ground black pepper |
1 1/2 lbs 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 fresh 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. Cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Stir in the artichoke hearts and cook until slightly broken down, about 3 minutes.
2. Add wine, water, and lemon juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and the sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon zest, and serve.
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