Lemon Chicken With Artichokes and Capers

Submitted by MarieRynr

"Boneless chicken in a lucious sauce full of flavour. Lemon, capers, artichokes,mushrooms,... who could ask for more! Linguini or rice are the perfect accompaniment."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1⁄2 medium onion, sliced
• 2 cloves garlic, crushed
• 1 lb boneless skinless chicken breast, chopped
• 6 ounces button mushrooms, halved
• 2 tablespoons flour
• 1 cup chicken broth
• 1⁄4 cup dry white wine or 1/4 cup chicken broth
• 1 lemon, juice of
• 1 grated lemon, zest of
• 1 (6 ounce) jar marinated artichokes, drained and halved
• salt and pepper
• 2 tablespoons capers, to taste

directions

1. Heat the olive oil in a large skillet.
2. Add the onion and garlic and cook for three minutes.
3. Add the chicken and cook until lightly browned.
4. Add the mushrooms and cook 2 minuts more.
5. Add the flour and cook 1 minute, stirring.
6. Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
7. REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
8. Add the artichokes.
9. Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
10. Season with salt and pepper.
11. Serve the chicken and sauce over linguini or rice and garnish with the capers.

Reviews

[Christine C.]

This was great but we love lemons and capers so it's no surprise that we enjoyed this. We added frozen artichokes and frozen cut spinach during that last 10 minutes of cook time and everything came together. Really delicious and we served it with wild rice. Best part? We have leftovers for tonight.

 

[Fyreheart]

My husband and I loved this! it was the perfect amount of lemon and combined with the capers and artichokes, made for great flavor. I used dry cocktail sherry instead of wine as I did not have any. Served with linguine....tasty!

 

[anti_pop]

We liked this, but I made some changes first. I used way less lemon juice, and added some lemon thyme. It came out tasting like my greek meatballs, except with chicken. But I think next time I'll leave the capers out, because they didn't taste so good. And I'll make more sauce next time, because we didn't have enough.

 

[Luvs2Cook]

A little too tart for my taste.

 

[JustJanS]

I hate to mark low, but this was way to lemony for us. Our lemon was particularly juicy, and along with the wine and zest, it resulted in a particularly tart dish. We both felt half a lemon, a little brown sugar or maple syrup, plus some roasted capsicum and a fresh herb (thyme, marjoram or oregano) would have balanced the tartness out to suit our tastes better. We will make this again, but use the variations I mentioned.