Chicken with Lemon Artichoke Sauce

Chicken with Lemon Artichoke Sauce

10
shannonferger 5

"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

45 m servings 473 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 806 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

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.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

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

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 th...

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!

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 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 th...

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 ...

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.

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 w...

The sauce was very thin.

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 ...

Awesome recipe!