Sunday Dinner: Chicken with Lemon and Artichoke Hearts

I recently read this article praising the benefits of artichokes for your skin and decided I needed to start adding more artichokes to my diet. I’ve fooled around with a couple recipes recently and I think this one is my favorite thus far.

For this recipe, you will need:

  olive oil
  1/3 cup  white balsamic vinegar
  2 lemons (for zest and juice)
  4 medium garlic cloves, minced
  1 1/2 pounds boneless skinless chicken meat, large dice
  1/2 medium yellow onion, finely chopped
  1 16 oz jar quartered marinated artichoke hearts, drained
  2/3 cup dry white wine
  1/3 cup chicken stock
  parmesan

Combine zest and juice of one lemon, 1/3 cup olive oil, 1 garlic clove, vinegar, and salt and pepper to marinate chicken in airtight container for at least 1 hour.

Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Add chicken and cook until brown on all sides. Remove and set aside.

Add more oil, if needed, and cook onion with salt and pepper for about 5 minutes until golden. Add garlic and cook one more minute.

Add wine, stock, and remaining lemon juice and scrape the bottom of the pan to incorporate any browned bits. Cook about 5 minutes to reduce. Add chicken and artichoke hearts and cook until slightly broken down and sauce is thickened, about 5 more minutes.

Toss with pasta and remaining lemon zest. Remove from heat, sprinkle with parmesan, and serve.