Lemon Chicken with Artichoke Hearts
Quick and easy way to make a delicious chicken dish.
Yield
4 servingsPrep
6 minCook
16 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| ½ | medium |
yellow onion
finely chopped |
|
| 3 | cloves |
garlic
thinly sliced |
|
| ⅔ | cup |
white wine
dry |
*
|
| 1 ½ | pounds |
chicken
boneless and skinless, large dice |
|
| ⅓ | cup |
water
|
|
| 1 | teaspoon |
lemon juice
freshly squeezed |
|
| 1 ½ | cups |
artichoke hearts
quartered (canned or jarred, not frozen) |
*
|
| 1 | teaspoon |
lemon zest
|
|
| ½ | cup |
basil
lightly packed thinly sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 0.5 | medium |
yellow onion
finely chopped |
|
| 3 | cloves |
garlic
thinly sliced |
|
| 158 | ml |
white wine
dry |
*
|
| 680.4 | g |
chicken
boneless and skinless, large dice |
|
| 79 | ml |
water
|
|
| 5 | ml |
lemon juice
freshly squeezed |
|
| 355 | ml |
artichoke hearts
quartered (canned or jarred, not frozen) |
*
|
| 5 | ml |
lemon zest
|
|
| 118 | ml |
basil
lightly packed thinly sliced |
*
|
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.
