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My review
Lemony Chicken with Artichoke Hearts
Merry A Kelly
"A delicious chicken dish. It's great served over a bed of angel hair pasta."
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Ingredients
50 m servings 260 calsOriginal recipe yields 4 servings
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Directions
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- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 260 calories; 5.4 g fat; 22.2 g carbohydrates; 26.3 g protein; 68 mg cholesterol; 666 mg sodium. Full nutrition
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Reviews
Read all reviews 140179 Ratings
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Most helpful positive review
12/13/2011
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 n...
Most helpful critical review
5/30/2011
was pretty good my husband loved it. I wasn't all that thrilled with it though.
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12/13/2011
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 n...
1/2/2012
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 c...
6/17/2011
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.
8/7/2011
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 t...
1/2/2012
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. T...
7/27/2011
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.
1/3/2012
I made this tonight with a friend, it was so good the only thing I would do different is use one lemon and one lime. Also, I'm going to try putting mushrooms in it next time. I did what a previo...
1/2/2012
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!!