How to make it

  • Season the chicken to taste with salt and pepper.
  • Heat oil, together with 1 Tbl. of the butter, in a large heavy-based skillet.
  • Add the chicken and fry gently for 4-5 minutes on each side, until lightly golden. Remove from the skillet with a slotted spoon.
  • Toss the onions in the lemon juice, and add to skillet. Saute gently, stirring, for 3-4 minutes, until just beginning to soften.
  • Return the chicken to the skillet.
  • Pour in the wine and stock; bring to a boil, then cover, and simmer gently for 30 minutes.
  • Remove the chicken from the skillet, reserving the cooking juices. Keep warm.
  • Bring the juice to a boil, and boil rapidly for 5 minutes.
  • Blend the remaining butter with the flour to form a paste. Reduce heat so that the pan juices are just simmering and add the paste to the skillet, a little at a time, stirring until the sauce has thickened.
  • Adjust the seasoning.
  • Stir in the artichoke hearts, and cook for 2 minutes longer.
  • Pour the sauce over chicken and garnish with parsley.

Reviews & Comments 3

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    " It was excellent "
    shazam ate it and said...
    This recipe for chicken and artichokes looks awesome! You've got my 5 forks on this winner!
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  • jenniferbyrdez 6 years ago
    Looking good. Thanks Chichi.
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  • luvshk 6 years ago
    This looks great, I think we'll have for dinner tonight!
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