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Lemony Chicken with Artichoke Hearts
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Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Tender chicken in zesty lemon sauce, perfect for a quick weeknight dinner with pasta and salad.
Ingredients:
  • 1 tablespoon unsalted butter
  • 0.33333334326744 cup all-purpose flour
  • 0.25 teaspoon salt
  • 2 lemons, juiced
  • 2 tablespoons Worcestershire sauce
  • 0.25 cup vermouth
  • 0.5 teaspoon minced garlic
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 tablespoon cornstarch
  • 0.25 cup water
Instructions:
  • - In a large skillet over medium heat, melt butter. - Combine flour and salt on a plate, then coat chicken breasts by gently pressing them into the mixture. Shake off excess flour. - Brown the chicken on each side in the skillet for about 10 minutes. - Add 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 artichoke hearts and continue to simmer until chicken is cooked through, about 15 minutes more.
  • Combine cornstarch and water in a small bowl, then stir into the chicken. Cook until thickened, approximately 5 minutes.

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