Rating: 4 stars 4.2
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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