Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1/2 medium yellow onion , finely chopped

  3. 3 medium garlic cloves, thinly sliced

  4. 1 1/2 pounds boneless skinless chicken meat, large dice

  5. 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)

  6. 2/3 cup dry white wine

  7. 1/3 cup water

  8. 1 teaspoon freshly squeezed lemon juice

  9. 1/2 cup lightly packed thinly sliced basil leaves

  10. 1 teaspoon lemon zest

Instructions Jump to Ingredients ↑

  1. 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.


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