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Lemon Chicken with Artichokes & Asparagus

lemon chicken

One thing I love about this time of year is the fresh asparagus, so I decided to add that to this recipe. I also had some fresh rosemary, so I added that as well!

This was a really delicious meal that I look forward to making again and as usual, I had some leftovers. I cannot wait to eat them for lunch tomorrow :)

I gotta admit -- I did not like artichokes in my previous life, but I now am growing to really enjoy them, especially when they soak in lemon and white wine! Enjoy! Ingredients:

1 - 1.5 pounds boneless chicken breasts, pound until 1/2 inch thick (or purchase thinner cut breasts)

1/2 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper

3 tablespoons canola oil (you could get away with 2 tb)

1 cup white wine

1 packages frozen artichoke hearts (should already be in small enough pieces, but cut if necessary)

1 bunch of asparagus (I prefer the thick spears and I only used the top half for this)

1 lemon, sliced thin

1/2 tb fresh thyme leaves

1/2 tb fresh rosemary sprigs

Shaved or sprinkled parmesan cheese for garnish


Coat chicken in seasoned flour.

Heat oil in a large heavy skillet over medium high heat and brown chicken on both sides, about 2-3 minutes per side.

Add wine and artichokes to skillet and bring to a boil. Cover, turn the heat down to low, and cook for 8 minutes. Uncover skillet and add lemon slices and asparagus and cook for 2 more minutes.

Remove chicken from sauce and bring sauce to a low boil. Cook for another 5 minutes or so until sauce is reduced a little.

Return chicken to skillet, stir in thyme and rosemary until mixed in and chicken is coated with sauce. Scatter parmesan on top and serve right out of the skille

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