Name: Lemony Chicken with Artichoke Hearts
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Unsalted butter - 1 tablespoon; All-purpose flour - ⅓ cup; Salt - ¼ teaspoon; Skinless, boneless chicken breast halves - 4; Lemons, juiced - 2; Chicken broth - 1 cup; Worcestershire sauce - 2 tablespoons; Vermouth - ¼ cup; Minced garlic - ½ teaspoon; Bay leaf - 1; Dried basil - 1 teaspoon; Artichoke hearts, drained and chopped - 1 (14 ounce) can; Cornstarch - 1 tablespoon; Water - ¼ cup

Ingredients for - Lemony Chicken with Artichoke Hearts

1. Unsalted butter 1 tablespoon

2. All-purpose flour ⅓ cup

3. Salt ¼ teaspoon

4. Skinless, boneless chicken breast halves 4

5. Lemons, juiced 2

6. Chicken broth 1 cup

7. Worcestershire sauce 2 tablespoons

8. Vermouth ¼ cup

9. Minced garlic ½ teaspoon

10. Bay leaf 1

11. Dried basil 1 teaspoon

12. Artichoke hearts, drained and chopped 1 (14 ounce) can

13. Cornstarch 1 tablespoon

14. Water ¼ cup

How to cook deliciously - Lemony Chicken with Artichoke Hearts

1 . Stage

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.

2 . Stage

Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.