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Lemon-flavored chicken and a basil-artichoke sauce make this an elegant entree for Easter. It's delicious served over hot cooked pasta or rice.—Andrea Metzler, Moscow, Idaho
This recipe is:
Diabetic Friendly
Nutritional Facts 1 chicken breast half with 1/2 cup sauce equals 282 calories, 10 g fat (3 g saturated fat), 75 mg cholesterol, 692 mg sodium, 15 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.
Originally published as Chicken with Basil Artichoke Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p154
Cheese Grater CleanupWhen grating blocks of cheese, I spray the grater with nonstick cooking spray. The grated cheese seems to flow right off, and there’s a lot less waste. Cleanup is a breeze, too. —Rochelle Hoover, Rapid City, South Dakota
When grating blocks of cheese, I spray the grater with nonstick cooking spray. The grated cheese seems to flow right off, and there’s a lot less waste. Cleanup is a breeze, too. —Rochelle Hoover, Rapid City, South Dakota
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 25, 2012 by johnandcherrie
This recipe turned out awesone. I doubled the sauce part, added 1/2 cream & half milk, more lemon juice along with lemon zest. Served on wild rice and with steamed zucchini. It is a keeper recipe. Yummo!Little extra basil too
Reviewed on Apr. 18, 2012 by blue_eyes998
This recipe does need some adjustment. As somebody has stated, browning and then baking seemed to me to be overkill and not helpful in getting tender chicken. I instead not only browned but fully cooked my chicken in a skillet while I made the sauce, tossing in the extra 2 Tbsp. of lemon juice that was going to be drizzled over the chicken according to the recipe. Then, when the chicken was cooked, I added it to the sauce and served. It was much faster and the chicken was tender. I personally thought it was good but not exciting. If I were to make it again, I'd try adding in some lemon zest.
Reviewed on Apr. 16, 2012 by brijen
I have not made this yet but as the person below wrote, why would you make this if you don't like basil and artichoke???
Reviewed on Apr. 03, 2012 by promiseswr
Made this tonight, and per the advice of a review I cooked the chicken in an electric skillet. Doubled the sauce as well. Personal taste is one of more seasonings than the recipe called for. My family really enjoyed this recipe. I will share it, and make again. Anxious to try in the crock pot.
Reviewed on Apr. 03, 2012 by Toni57
This is a great recipe to fix for a family meal. I baked the chicken in the oven and while this was baking I made the sauce but used marinated artichoke hearts with some of its juice. Made this for a dinner party-great everyone loved it.
Reviewed on Apr. 01, 2012 by choc52
Very good -- always love to try new chicken recipes. I did whole thing in skillet; didn't use oven and substituted water for wine/broth as I didn't have either. Only change I would recommend is to at least double the sauce. Thanks for sharing!
Reviewed on Mar. 29, 2012 by crieger618
Easy recipe! I used Provolone because that's all that I had in the refrigerator. I used fresh basil from my herbs....and topped it with a few more for decoration. So easy!
Reviewed on Mar. 28, 2012 by BushmanK
I thought this recipe was too bland. I tried to get a good flavor by adding some chicken broth but it was absolutely tasteless.
Reviewed on Mar. 27, 2012 by dee-d
This was very easy to make and very delicious. I used 1%milk and it tasted like there was cream in it. The lemon and basil are a wonderful fresh addition. The whole family loved it and I'm sure I will be making it often.
Reviewed on Mar. 27, 2012 by sgproverbs356
This was alright but the fresh basil was too overpowering. I added about 1/2 cup more parmesan cheese to balance the flavor. If you are not a fan of basil or artichoke then don't try this.
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© Reiman Media Group, LLC., 2012