Lemon Chicken with Artichoke Hearts
~ Recipe courtesy Aida Mollenkamp


2 tablespoons 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 
1 teaspoon freshly squeezed lemon juice 
1/2 cup lightly packed thinly sliced basil leaves 
1 teaspoon lemon zest 

Heat oil in a large frying pan over medium-high heat. 
When it shimmers, add onion and garlic, season with salt 
and freshly ground black pepper, and cook until golden, 
about 4 minutes. Add chicken and cook, stirring rarely, 
until well browned on all sides, about 5 minutes. 
Add artichoke hearts and cook until slightly broken down, 
about 3 minutes. 
Add wine, water, and juice and scrape the bottom of the pan 
to incorporate any browned bits. Cook until alcohol smell is 
cooked off and sauce is slightly reduced, about 5 minutes. 
Remove from heat, stir in basil and lemon, and serve.