Chicken with Artichoke Hearts in a Lemon Sauce

Ingredients

• 1 tablespoon unsalted butter
• ¼ teaspoon salt
• 4 skinless, boneless chicken breast halves
• 2 lemons, juiced
• 1 cup chicken broth
• 2 tablespoons Worcestershire sauce
• ¼ cup vermouth
• ½ teaspoon minced garlic
• 1 bay leaf
• 1 teaspoon dried basil
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 tablespoon cornstarch
• ¼ cup water

Step 1

Melt the butter in a large skillet over medium heat. While that’s heating up, mix the flour and salt on a plate. Lightly coat the chicken breasts in the flour mixture, shaking off any extra. Place the chicken in the skillet and cook until both sides are nicely browned, which should take about 10 minutes.

Step 2

Once browned, pour in the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Let everything come to a boil, then reduce the heat, cover the pan, and let it simmer gently for 15 minutes.

Step 3

After that, add the artichoke hearts to the skillet and keep simmering until the chicken is cooked through and no longer pink inside—this will take about another 15 minutes.

Step 4

In a small bowl, mix the cornstarch with water until smooth, then stir this into the skillet. Keep cooking for about 5 minutes more, until the sauce thickens up nicely. Serve and enjoy!