This dish of tender chicken breasts simmered in a light lemon sauce makes the perfect weeknight dinner. Serve it with your favorite pasta and a side salad for a complete meal.
Preparation Time
5 mins
Cooking Time
45 mins
Total Time
50 mins
Calories
260 Calories
Recipe Instructions
Step 1
Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
Step 2
Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.
Ingredients
¼ teaspoon salt
¼ cup water
2 lemons, juiced
⅓ cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon unsalted butter
4 skinless, boneless chicken breast halves
1 teaspoon dried basil
1 bay leaf
1 cup chicken broth
2 tablespoons Worcestershire sauce
½ teaspoon minced garlic
1 (14 ounce) can artichoke hearts, drained and chopped
