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Chicken with Artichoke Hearts Recipe

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This recipe for Chicken with Artichoke Hearts, by , is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeff & Carla


Marinade :

½ lemon squeezed
¼ cup white wine
1 tablespoon olive oil
2 cloves crushed garlic
1 tablespoon Mrs. Dash seasoning
1 teaspoon salt

½ pound chicken breast cut into cubes


½ cup flour
¼ cup dry white wine
1 small onion – chopped
4 cloves garlic – chopped
½ lemon squeezed
1 cup chicken broth (or 1 cup of pasta water with
no sodium chicken bouillon)
3 tablespoons capers
2 jars marinated artichoke hearts (using a little
juice along the way)
1 package baby spinach

½ pound spaghetti

Mix marinade together in Ziploc bag. Add chicken. Marinate for at least 1 hour.

Place flour in Ziploc bag, add chicken and shake o coat.

Sauté and brown in oil with garlic and onion.

Deglaze with wine and add capers and artichoke hearts.

Add lemon juice.

Add spinach and chicken broth. Bring to a simmer for 10 minutes or less.

Add el dente pasta and let the marriage take place (let it marinate together for a few minutes to meld the flavors). Up to you.




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