Lemon Chicken with Artichoke Hearts (Aida Mollenkamp) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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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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