Chicken with artichokes in lemon sauce
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 423, total fat 12 G., saturated fats 2 G., proteins 56 G., carbohydrates 11 G., fiber 1 G., cholesterol 132 mg, sodium 402 mg, sugar 1 G.
Calories 423, total fat 12 G., saturated fats 2 G., proteins 56 G., carbohydrates 11 G., fiber 1 G., cholesterol 132 mg, sodium 402 mg, sugar 1 G.
Canned artichoke hearts make a delicious dish by pan-frying them with chicken pieces in a seasoned sauce made with lemon juice and wine vinegar. After simmering, the sauce develops a wonderful flavor that pairs beautifully with both vegetables and chicken. Top the finished chicken and artichokes with lemon zest and fresh basil, and you've got yourself a light Mediterranean-style dish. It's rich in protein and fiber, and best of all, it requires no additional garnish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg skinless and boneless chicken, cut into large cubes
- 2 tbsp. l. olive oil
- Half a medium onion, finely chopped
- 3 medium cloves garlic, thinly sliced
- 2/3 cup dry white wine
- 1/3 cup water
- 1 teaspoon freshly squeezed lemon juice
- 0.5 cups thinly sliced basil leaves
- 1 teaspoon lemon zest
- Salt and ground black pepper
- 1.5 cups artichoke hearts, quartered (canned, but not frozen)
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Cooking the dish according to the recipe:
- Heat the olive oil in a large skillet over medium-high heat. When it shimmers, add the onion and garlic, season with salt and pepper, and cook until golden brown, about 4 minutes. Add the chicken and cook, stirring occasionally, until well browned on all sides, about 5 minutes. Add the artichokes and cook, breaking them up slightly, for about 3 minutes.
- Pour in the wine, water, and lemon juice, scraping the bottom of the pan. Cook until the alcohol aroma evaporates and the sauce thickens slightly, about 5 minutes. Remove from heat, stir in the basil and lemon zest, and serve.
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