Recipe by Merry A Kelly
"A delicious chicken dish. It's great served over a bed of angel hair pasta."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves
1 (14 ounce) can
artichoke hearts, drained and chopped
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 never heard of the item vermouth. I looked up on the internet to see what it was and what would be a possibly good substitute for it. I used Sherry instead. I also used only half of what the recipe recommended for lemon juice since it looked like a lot when I was squeezing it into the skillet. I halved the recipe since I was just cooking for myself. Overall, the dish was very tasty and I would definitely make it again. It's a great dish! Also there is no photo?! I uploaded one of mine. :)
was pretty good my husband loved it. I wasn't all that thrilled with it though.
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 citics I see hear, NEVER us COOKING sherry, read the label, it has a lot of other stuff including salt. When it aclls for Sherry, use that, it is a clean taste. Also, for the fresh herb bigots, they do have a good flavor, but should be put in at the end as they don't stand up to long cooking like dried herbs. Pick and choose for what you are making
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.
Totally GREAT. I cooked my chicken in the George Foreman, and made the sauce in the pan. I added mushrooms (should have added onion, darn!) and capers. I did not add the Bay Leaf. I mixed the pasta with the sauce and added lots of shredded Swiss Cheese. OHHHHHH, so gooooood. Thank you!!!!! I cannot wait to make this again.
I made this recipe just about exactly as shown, I only added another teaspoon of corn starch to thicken the sauce up a tiny bit more, I also served this over a bed of whole grain rice medley. This dish is very yummy, and very lemon-y indeed! If you like a good strong lemon taste then use 2 lemons, if you think you’d prefer a more subtle lemon taste maybe cut it down to 1! Overall a very tasty and healthy dish that I’ll make again!
This was great! Very easy and we served it over angel hair pasta. My whole family enjoyed this which includes a 2 and 4 year old! Will make this again. Thanks for the recipe.
I made this tonight with a friend, it was so good the only thing I would do different is use one lemon and one lime. Also, I'm going to try putting mushrooms in it next time. I did what a previous reviewer said to do by putting an extra teaspoon of corn starch in it along with turning up the heat at the end to 6 mins instead of 5 mins I will definitely be making this again, for sure. Thank you for sharing this one. Good job!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemony Chicken with Artichoke Hearts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 260
** Calories from Fat: 49
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Savory chicken piccata with artichokes in a white wine sauce.
Baked chicken with a cheesy, creamy sauce and artichoke hearts.
This simple Italian-inspired meal is ready in less than 45 minutes.