This chicken dish is packed with flavor and can be served on its own or over pasta for an easy weekday dinner.
Makes 3 to 4 servings
2 tablespoons We Olive Basil olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken meat, large dice
1 1/2 cups quartered artichoke hearts, canned or jarred- Not frozen
2/3 cup dry white wine
1/3 cup water
2 teaspoon freshly squeezed lemon juice
1/2 cup lightly packed thinly sliced basil leaves
1 teaspoon lemon zest
Heat the Basil olive oil in a large frying pan over medium-high heat. Add the onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add the chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. (if there is a lot of chicken for your pan, cook in 2 batches. You want the chicken to be a single layer in pan when cooking so it will brown) Add the artichoke hearts and cook until slightly broken down, about 3 minutes.
Pour in the wine, water, and lemon juice and scrape the bottom of the pan to incorporate any browned bits. Cook until the alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in fresh basil and lemon zest, and serve.