Rating: 4.23 stars
188 Ratings
  • 5 star values: 100
  • 4 star values: 52
  • 3 star values: 23
  • 2 star values: 6
  • 1 star values: 7

A delicious chicken dish. It's great served over a bed of angel hair pasta.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

Nutrition Facts

260 calories; protein 26.3g; carbohydrates 22.2g; fat 5.4g; cholesterol 68.5mg; sodium 665.7mg. Full Nutrition
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Reviews (189)

Most helpful positive review

Rating: 5 stars
12/14/2011
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 never heard of the item vermouth. I looked up on the internet to see what it was and what would be a possibly good substitute for it. I used Sherry instead. I also used only half of what the recipe recommended for lemon juice since it looked like a lot when I was squeezing it into the skillet. I halved the recipe since I was just cooking for myself. Overall, the dish was very tasty and I would definitely make it again. It's a great dish! Also there is no photo?! I uploaded one of mine. :) Read More
(274)

Most helpful critical review

Rating: 3 stars
05/30/2011
was pretty good my husband loved it. I wasn't all that thrilled with it though. Read More
(4)
188 Ratings
  • 5 star values: 100
  • 4 star values: 52
  • 3 star values: 23
  • 2 star values: 6
  • 1 star values: 7
Rating: 5 stars
12/14/2011
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 never heard of the item vermouth. I looked up on the internet to see what it was and what would be a possibly good substitute for it. I used Sherry instead. I also used only half of what the recipe recommended for lemon juice since it looked like a lot when I was squeezing it into the skillet. I halved the recipe since I was just cooking for myself. Overall, the dish was very tasty and I would definitely make it again. It's a great dish! Also there is no photo?! I uploaded one of mine. :) Read More
(274)
Rating: 5 stars
01/02/2012
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 citics I see hear NEVER us COOKING sherry read the label it has a lot of other stuff including salt. When it aclls for Sherry use that it is a clean taste. Also for the fresh herb bigots they do have a good flavor but should be put in at the end as they don't stand up to long cooking like dried herbs. Pick and choose for what you are making Read More
(150)
Rating: 5 stars
06/17/2011
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. Read More
(138)
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Rating: 5 stars
09/15/2012
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 the pasta with the sauce and added lots of shredded Swiss Cheese. OHHHHHH, so gooooood. Thank you!!!!! I cannot wait to make this again. Read More
(48)
Rating: 5 stars
01/02/2012
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. This dish is very yummy and very lemon-y indeed! If you like a good strong lemon taste then use 2 lemons if you think you d prefer a more subtle lemon taste maybe cut it down to 1! Overall a very tasty and healthy dish that I ll make again! Read More
(30)
Rating: 5 stars
07/27/2011
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. Read More
(27)
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Rating: 5 stars
01/04/2012
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 previous reviewer said to do by putting an extra teaspoon of corn starch in it along with turning up the heat at the end to 6 mins instead of 5 mins I will definitely be making this again for sure. Thank you for sharing this one. Good job! Read More
(21)
Rating: 5 stars
01/02/2012
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!! Read More
(21)
Rating: 5 stars
01/02/2012
Excellent recipe!! This recipe was so easy and absolutely delicious! I followed the recipe exactly and my husband and college age sons could hardly wait to eat it as it smelled so good. To the person-Willolyn who rated this recipe 1 star I used sweet vermouth. Try making a recipe before rating it please! Read More
(20)
Rating: 3 stars
05/30/2011
was pretty good my husband loved it. I wasn't all that thrilled with it though. Read More
(4)