READY IN 50 mins

Lemony Chicken with Artichoke Hearts

Read Reviews (125)

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

Directions

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.
Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

Kitchen-Friendly View

PREP 5 mins
COOK 45 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 13, 2011

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. :)

—Hermosa

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Most Helpful Critical Review

May 30, 2011

was pretty good my husband loved it. I wasn't all that thrilled with it though.

—lovebug15643

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163 Ratings

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Jan 02, 2012

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

—johnc140

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Jun 17, 2011

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.

—Phoenix3

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Sep 15, 2012

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.

—CHERYL W.

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Jan 02, 2012

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!

—CarlaSparkes

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Jul 27, 2011

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.

—donnakern

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Jan 02, 2012

Awesome! Flavorful sauce! Love it! I had all the ingredients except artichokes so I substituted Kalamata olives and roasted red peppers and it was DELICIOUS!!

—delish

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Nutrition

Calories
260 kcal
13%

Carbohydrates
22.2 g
7%

Cholesterol
68 mg
23%

Fat
5.4 g
8%

Fiber
2.7 g
11%

Protein
26.3 g
53%

Sodium
666 mg
27%

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

Nutritional Information

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

% Daily Value *
** Total Fat 5.4g 8 %
** Saturated Fat 2.5g 13 %
** Cholesterol 68mg 23 %
** Sodium 666mg 27 %
** Potassium 283mg 8 %
** Total Carbohydrates 22.2g 7 %
** Dietary Fiber 2.7g 11 %
** Protein 26.3g 53 %
** Sugars 2.6g
** Vitamin A 7 %
** Vitamin C 33 %
** Calcium 4 %
** Iron 19 %
** Thiamin 12 %
** Niacin 94 %
** Vitamin B6 18 %
** Magnesium 10 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.