Many of the recipes I post out here take some time to prepare, cook or both. As many of us (myself included) do quite a bit of work night cooking, I have decided to occasionally highlight those quick recipes on Wednesdays.
With a little cutting, the prep time on this dish is minimal.
Lemon Chicken with Artichoke Hearts
Lemon and artichoke hearts is a match made in heaven.
I show both a garlic bulb and pre-minced garlic. The fresh garlic is more flavorful but keeping the pre-minced on hand speeds up the prep.
One pan, no problem.
Delectable!
Lemon Chicken with Artichoke Hearts
Prep Time: 5 M | Cook Time: 15 M | Servings: 3 to 4 servings | Difficulty: Easy
Ingredients:
2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken meat, large dice
1 1/2 cups quartered artichoke hearts (canned or jarred – not frozen)
2/3 cup dry white wine
1/3 cup water
1 teaspoon freshly squeezed lemon juice
1/2 cup lightly packed thinly sliced basil leaves
1 teaspoon lemon zest
Directions:
Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.
SERVINGS: 3 (MAIN); Calories: 423; Total Fat 12 grams; Saturated Fat: 2 grams; Protein: 56 grams; Total carbohydrates: 11 grams; Sugar: 1 grams Fiber: 1 grams; Cholesterol: 132 milligrams; Sodium: 402 milligrams
Rantings of an Amateur Chef 
Groan!!! This sounds SOOO delicious. Tell me, why not frozen artichoke hearts? I try never to buy anything in cans and jars are so expensive…
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