Lemony Chicken with Artichoke Hearts
Lemony Chicken with Artichoke Hearts is a beverage that serves 4. One serving contains 335 calories, 26g of protein, and 15g of fat. For $2.33 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 309 people were glad they tried this recipe. It is brought to you by Allrecipes. If you have water, cornstarch, worcestershire sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes. Overall, this recipe earns a solid spoonacular score of 77%. If you like this recipe, take a look at these similar recipes: Hearts of Palm Salad with Artichoke Hearts, Cucumber, Tomato and Avocado, Chicken With Artichoke Hearts, and Chicken Francaise With Artichoke Hearts.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 45 minutes
Ingredients:
1 (14 ounce) can artichoke hearts, drained and chopped
1 bay leaf
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon dried basil
1/3 cup all-purpose flour
1/2 teaspoon minced garlic
2 lemons, juiced
1/4 teaspoon salt
4 skinless, boneless chicken breast halves
1 tablespoon unsalted butter
1/4 cup vermouth
1/4 cup water
2 tablespoons Worcestershire sauce
Equipment:
frying pan
bowl
Cooking instruction summary:
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
Step by step:
1. Melt butter in a large skillet over medium heat.
2. 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.
3. 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.
4. Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.
Nutrition Information:
covered percent of daily need
