Chicken and Artichokes

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: people

This classic Italian dish of tender bite-size chicken sauteed with white wine, lemon juice, and tender artichoke hearts will steal your heart with how all the flavors come together, leaving you wanting more.

Ingredients

3 whole skinless chicken breasts, cut into 1-inch square pieces
1 lemon
28 ounces artichokes hearts, canned or frozen, quartered
¼ cup olive oil
½ cup flour
¾ cup white wine
salt and black pepper to taste

US - Metric

Instructions

Lightly flour the chicken pieces.
Heat ¼ cup of olive oil in a large skillet and put in the chicken pieces. Sauté gently until soft, about 15 minutes, then season with salt.
When done, transfer the chicken to a side dish, deglaze the skillet with the wine, and use a wooden spoon to help with any remaining chicken bits.
Let the wine reduce very slowly, then add the chicken pieces and the artichokes back into the skillet. About 15 minutes.
Squeeze the lemon juice over the chicken artichoke mixture and serve immediately.

Notes

Do not use marinated artichokes for this recipe. The marinate will change the dish's flavor, and the marinate oils will make it too heavy.
Cut the chicken into equal bite size for an even cooking.
Use the white wine that you would drink at the table.
Make ahead - All the ingredients can be prepared and cooked at the last minute.
Store - once completely cold, store it in an airtight glass container for up to three days.
Reheat - Bring your chicken back to room temperature in a skillet large enough to have your chicken on a single layer. Add a tablespoon of water or wine and warm on a simmer until heated. Add more wine or broth if it dries out.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.