LEMONY CHICKEN WITH ARTICHOKE HEARTS

Advertisements

Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 4 | Yield: 4 servings

This amazing dish is best served over steamed rice! I’m telling you, you have got to give this one a try! Lunch or dinner will be awesome again with this easy and simple recipe. Enjoy!

Ingredients:

1 tablespoon unsalted butter

⅓ cup all-purpose flour

¼ teaspoon salt

4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves

2 lemon (2-1/8″ dia) s lemons, juiced

1 cup chicken broth

2 tablespoons Worcestershire sauce

¼ cup vermouth

½ teaspoon minced garlic

1 bay leaf

1 teaspoon dried basil

1 (14 ounces) can artichoke hearts, drained and chopped

1 tablespoon cornstarch

¼ cup of water

Directions:

Step 1: Place a large skillet on the stove and turn the heat to medium.

Step 2: Add the butter and allow it to melt.

Step 3: On a plate, add the flour and salt. Whisk until well mixed.

Step 4: Place the chicken breasts on the plate with the salted flour and gently press them to coat evenly.

Step 5: Place the chicken into the skillet with the melted butter and cook for 10 minutes on each side.

Step 6: Add the chicken broth, lemon juice, vermouth, garlic, Worcestershire sauce, basil, and bay leaf. Allow the mixture to boil.

Step 7: Simmer for 15 minutes on low heat and add the artichoke hearts. Simmer for another 15 minutes or until the chicken breasts are no longer pinkish on the inside.

Step 8: In a small mixing bowl, add the water and cornstarch. Stir until well mixed.

Step 9: Add the mixture over the chicken and cook for another 5 minutes or until thick.

Step 10: Remove from the heat.

Step 11: Serve and enjoy!

Nutrition Facts:

Per Serving: 260 calories; protein 26.3g 53% DV; carbohydrates 22.2g 7% DV; fat 5.4g 8% DV; cholesterol 68.5mg 23% DV; sodium 665.7mg 27% DV.

HERE’S HOW TO COOK THE PERFECT PRIME RIB ROAST

EASY SHEPHERD’S PIE WITH GARLIC ROMANO POTATOES