Lemony Chicken with Artichoke Hearts Recipe - Allrecipes.com
Lemony Chicken with Artichoke Hearts Recipe
  • READY IN 50 mins

Lemony Chicken with Artichoke Hearts

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    45 mins
  • READY IN

    50 mins

Directions

  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 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. :)

 
Most Helpful Critical Review
May 30, 2011

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

 
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

 
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.

 
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.

 
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!

 
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.

 
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!!

 

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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.

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