Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6
Ingredients
2 T. extra virgin olive oil
½ medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1½ lbs. boneless skinless chicken breasts, cut into large chunks
Sea salt and black pepper, to taste
1½ c. quartered artichoke hearts
1/3 c. white wine
1/3 c. water
2 T. fresh lemon juice
½ c. fresh basil leaves, thinly sliced
2 t. organic lemon zest
Optional side:
4 c. mixed salad greens
Salad dressing of choice
Directions
- Heat oil in a large frying pan over medium-high heat. Add onion and garlic and cook until golden, about 4 minutes.
- Add chicken and cook, until browned on all sides, about 5-6 minutes. Season with salt and freshly ground black pepper, to taste.
- Add artichoke hearts and cook until slightly broken down, about 3-4 minutes. Add white wine, water, and lemon juice and scrape the bottom of the pan to incorporate any browned bits.
- Cook until sauce is slightly reduced, about 5-6 minutes. Remove from heat, stir in basil and lemon zest.
- Remove from heat and serve immediately with a crisp, green side salad, if desired.
