Chicken with Artichokes & Lemon

Too late to be making dinner….

Any recipe that uses artichokes and lemon, I always have to try it. My family is crazy for artichokes. Last night, I got home too late to be starting dinner and threw this recipe together very quickly. I served it with roasted cauliflower and Israeli couscous. I will make this one again.

Chicken with Artichokes & Lemon

Serves 4

1 Tbs unsalted butter
1/3 cup all-purpose flour
salt & pepper, to taste (or use lemon pepper)
4 skinless, boneless chicken breast halves
2 lemons, juiced
1 cup chicken broth
2 Tbs Worcestershire sauce
¼ cup vermouth
½ tsp minced garlic
1 bay leaf
1 tsp dried basil
14 oz can artichoke hearts, drained and chopped
1 Tbs cornstarch
¼ cup water

Melt butter in a large skillet over medium heat. Combine the flour, salt and pepper 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.

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

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