Chicken with Lemon Artichoke Sauce Recipe - Allrecipes.com
Chicken with Lemon Artichoke Sauce Recipe
  • READY IN 45 mins

Chicken with Lemon Artichoke Sauce

Recipe by  

"This was a quick and easy dish with a yummy sauce that is easily adapted based on what you may have in the kitchen. The apple juice helps to cut some of the acidity of the lemon so there is still a nice tart bite to the sauce, but it's not overpowering. The addition of artichokes made for a nice, light sauce that complemented the chicken nicely!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Season chicken breast halves with salt and pepper.
  2. Heat oil and butter in a large skillet over medium-high heat. Fry chicken breasts in the hot skillet in batches until chicken is no longer pink in the center and juices run clear, about 5 minutes per side. Remove chicken from the skillet and keep warm.
  3. Stir white wine into the skillet, scraping any browned bits off the bottom. Whisk chicken broth, apple juice, lemon juice, Parmesan cheese, and parsley in wine; simmer until liquid is reduced by half, about 10 minutes. Add heavy cream and whisk until sauce is smooth. Stir artichoke hearts into cream sauce; continue to cook until heated through, about 5 minutes. Serve sauce over chicken.
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Footnotes

  • Cook's Note:
  • I was out of heavy cream so I did substitute 2% milk. I just reduced the amount of milk needed so the sauce would still be a little on the thicker side and not quite so thin.
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2013

Over the top delish! This is a must try. I followed the recipe exactly. It took a bit of time but was well worth it. I will be making this again soon! Thanks Shannon!

 
Most Helpful Critical Review
Oct 17, 2013

This was ok, it wasn't a wow recipe for me... BUT, I did double the ingredients for more sauce and that's where I think I messed up. My husband liked this, but I thought it was TOO tart from the lemon. SO, my best advice is if doubling the sauce to have with pasta, I would NOT double the lemon juice! I followed another reviewers advice and didn't double the artichoke but wished i had, because I love artichokes that much! I think with some tweaking, this would be really good. I used half and half for the lower fat content, and ended up having to thicken the sauce with the ol' corn starch/water thickener. I also added more parm, apple juice and even a little sugar to alleviate the tartness. They helped some. Just not my cup-a-tea I guess!

 
Sep 21, 2013

Very good recipe. The only change I made was I used dried parsley instead of fresh parsley. I served this over angel hair pasta but I didn't have as much sauce as I wanted. If you plan on using this as a pasta sauce I suggest doubling the sauce and using the same amount of artichokes. Excellent flavor!

 
Aug 24, 2013

YUM! I used one package of chicken breasts from Costco (just the two of us), so two breasts with all the sauce. I love having too much sauce so I can sop it up either with pasta (capellini in this case) or with bread. For the oil I used lemon olive oil, and because I didn't have fresh parsley I used cilantro. I only had a can of artichoke bottoms, so I did add some marinated artichoke hearts, but only a few for variety because the bottoms are so solid! Otherwise, I followed the recipe. Excellent dinner! This will be repeated for sure! Thanks, shannonferger! Yum!

 
Jan 05, 2014

Was a hit at my dinner party and quite easy. Served with roasted potatoes and grilled vegetables. Would cut back on the liquids next time.

 
Dec 03, 2013

Very good recipe. I served it with rice pilaf and my hubby loved it! I had to thicken my sauce a little with an extra tablespoon of the heavy whipping cream and I added green peas for color. I will definitely make this dish again.

 
Nov 04, 2014

The sauce was very thin.

 
Jun 04, 2014

I made this using what I had - I only had light cream which made the sauce too thin, plus it curdled. If you are going to make this, I highly recommend using only whipping/heavy cream. It makes a nice, thick sauce which doesn't break. The flavour was good, will probably make again using the proper ingredients.

 

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Nutrition

  • Calories
  • 473 kcal
  • 24%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 27.4 g
  • 42%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 36.5 g
  • 73%
  • Sodium
  • 903 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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