easy weeknight dinner: lemon chicken with artichokes

This one literally takes 20 minutes, it's fantastically tasty, and it's quite healthy. I think that's all that needs to be said about it. Recipe after the jump:



SAUTEED LEMON CHICKEN WITH ARTICHOKES

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 (I prefer thighs for flavor, but anything will do) 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 tablespoon freshly squeezed lemon juice, or more to taste (I used half a lemon)
1/2 cup lightly packed basil leaves, chiffonaded
1 teaspoon lemon zest

1. 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 softened, about 2 minutes.
2. 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.
3. 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 over rice or pasta.