Shedding a few pounds doesn't mean you need to eat tasteless, boring food. Today’s Lemon Chicken with Artichoke Hearts is delicious and loaded with flavor. Wonderfully seasoned with onion, garlic white wine, basil and fresh lemon juice, this dish can be served over your favorite cooked pasta. Make extra and enjoy the leftovers for lunch. Healthy and joyous eating!
Lemon Chicken with Artichoke Hearts (Recipe courtesy Aida Mollencamp)
- 2 tablespoons olive oil
- ½ medium yellow onion, finely chopped
- 3 medium garlic cloves, thinly sliced
- 1 ½ pounds boneless skinless chicken meat, large dice
- 1 ½ 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
- ½ cup lightly packed thinly sliced basil leaves
- 1 teaspoon lemon zest
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 over your favorite cooked pasta.
SERVINGS: 3 or 4; Per serving - 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