1 12-oz. jar artichoke hearts, drained, coarsely chopped
1 lemon, thinly sliced
1 teaspoon finely chopped fresh thyme
How to Make It
Sprinkle chicken with salt and pepper and dredge in flour. Warm oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until browned on both sides, about 4 minutes total.
Add wine and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost cooked through, 10 to 15 minutes. Scatter lemon slices over chicken, cover and cook until chicken is done, 2 to 3 minutes longer. Transfer chicken and lemon slices to a platter.
Stir thyme into sauce and season with additional salt and pepper, if desired. Pour over chicken and serve.
I think this recipe is fantastic! I used a Chardonnay and a whole wheat flour, which being a bit more coarse holds up better in a simmer. I did boil it down a bit longer to make the sauce more flavorful, both with the chicken and after removing it. I also left roughly half of the lemon slices boiling in the sauce to really bring out their flavor in the reduction. I recommend the same for anyone that really loves the taste of lemon. [This was served with asparagus, warmed flat bread and of course some more wine!]
Very simple to make and came out delicious. Very easy for a weeknight meal. I used chicken breast tenders and didn't need to make 6 servings so I just halved the ingredients. For tenders you need to cook a little less time than the recipe suggests because the chicken is thinner.
I was so hopeful about this recipe as I love artichokes and am always looking for new chicken recipes but I will not make this again as I ended up throwing most of it out. It didn't have a good flavor.. as one review stated.. would have just preferred bbq sauce with the thighs.
This was very authentic by what my husband said. I definitely used the white wine in it, but used just skinless chicken breasts from a bag to make it. I also used just dabs of lemon juice from the already made juice in a bottle in the produce section and it still tasted yummy. This actually tastes like one of my favorite dishes from Macaroni Grill.
Good and very visually appealing. Flavor was ok, good but not "knock you socks off." hubby said he would have preferred just plain BBQ sauce for the thighs. As mentioned previously, I agree that omitting the flour would make it better.
One of my new favorites. It was easy to make and very delicious. I used a Pinot Grigio wine. It was the perfect wine choice for this recipe. Next time I would eliminate the flour, and just brown the chicken in the oil. Browning the chicken with the flour made the breading soggy after simmering in the wine. I also used boneless, skinless chicken breasts instead of thighs. I'm sure it will be 5 stars after eliminating the flour coating.
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