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:

Quickview
334k Calories
26g Protein
14g Total Fat
18g Carbs
12% Health Score
Limit These
Calories
334k
17%

Fat
14g
23%

  Saturated Fat
3g
22%

Carbohydrates
18g
6%

  Sugar
2g
3%

Cholesterol
79mg
27%

Sodium
953mg
41%

Alcohol
1g
8%

Get Enough Of These
Protein
26g
53%

Vitamin B3
12mg
64%

Selenium
39µg
57%

Vitamin B6
0.87mg
43%

Vitamin C
33mg
40%

Phosphorus
264mg
26%

Vitamin A
1125IU
23%

Vitamin B5
1mg
17%

Potassium
568mg
16%

Iron
2mg
14%

Vitamin B2
0.19mg
11%

Vitamin B1
0.17mg
11%

Fiber
2g
10%

Magnesium
36mg
9%

Manganese
0.15mg
8%

Folate
28µg
7%

Zinc
0.82mg
5%

Calcium
48mg
5%

Vitamin K
4µg
5%

Copper
0.09mg
5%

Vitamin B12
0.26µg
4%

Vitamin E
0.36mg
2%

Vitamin D
0.17µg
1%

covered percent of daily need
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