This recipe is a great way to make chicken truly special. Lemon and artichoke hearts give this dish real flair!
Lemon Chicken with Artichoke Hearts
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
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.
MF&L Staff at Maine Food & Lifestyle magazine.