Lemony Chicken with Artichoke Hearts

Lemony Chicken with Artichoke Hearts

133
Merry A Kelly 4

"A delicious chicken dish. It's great served over a bed of angel hair pasta."

Ingredients

50 m {{adjustedServings}} servings 260 cals
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Nutrition

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  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
  2. Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.
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Reviews

133
  1. 172 Ratings

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I usually try my best to follow the recipe the first time around. I don't like to make any changes, but sometimes it gets a bit pricey to buy new ingredients you have never used before. I have n...

Hermosa - Any good white wine could be used for vermouth. That's what it started as but got fortified a little. What you used would be great also, but a very different flavor. Also to all the c...

This is so good! Even my kids love this recipe ages from 15 to 3! The only change I made was to use chicken cutlets. They cook evenly and quickly.