Lemon Brandy Chicken with Artichokes

Recipe by Diana Adcock

This was a dish sent to me by my Aunt, Janet Chute for a family recipe book I made for x-mas. I've added more lemon juice than called for. A great company recipe.

Top Review by BarbaraK

I cannot believe this recipe had not been rated before. It was delicious. The only problem I had was the sauce didn't get very thick. I added a can of drained mushrooms and a little more lemon and brandy (could be why the sauce didn't thicken up)but otherwise followed the directions. I served it over angel hair pasta along with crusty rolls and a salad. The chicken was incredibly tender and tasty. Thanks Di for a great meal!!

Ingredients Nutrition


  1. Brown the chicken in a small amount of oil.
  2. Place in a 9x13 inch baking dish, salt and pepper chicken-light on the salt please.
  3. Combine the flour, butter and 3/4 cup of the water.
  4. Heat over med-high until it starts to thicken-stirring constantly.
  5. Add the remaining water, chicken boullion, lemon juice and brandy.
  6. Simmer for 5 minutes.
  7. Cut the artichoke hearts into smaller pieces and place around the chicken.
  8. Remove sauce from heat and whisk in the sour cream.
  9. Pour over entire chicken dish and bake at 350* for 35 minutes, covered.

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