Lemon Chicken with Artichoke Hearts

• 2 tablespoons olive oil
• 1/2 medium yellow onion finely chopped
• 3 cloves garlic thinly sliced
• 23 cup white wine dry
• 1 1/2 pounds chicken boneless and skinless, large dice
• 13 cup water
• 1 teaspoon lemon juice freshly squeezed
• 1 1/2 cups artichoke hearts quartered (canned or jarred, not frozen)
• 1 teaspoon lemon zest
• 1/2 cup basil lightly packed thinly sliced

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

olive oil, onion, garlic, white wine, chicken, water, lemon juice freshly squeezed, hearts, lemon zest, basil lightly

Taken from recipeland.com/recipe/v/lemon-chicken-artichoke-hearts-50946 (may not work)