Serves: 4
Total Calories: 255
Place chicken in a large plastic zipping bag; set aside. In a small bowl, whisk together dressing mix, lemon juice, olive oil and wine or water; pour over chicken. Seal bag; refrigerate 4 hours to overnight, turning several times to coat. Place chicken in a lightly greased 13"x9" baking pan, reserving marinade. Arrange artichokes and lemon slices around chicken. Bring marinade to a full boil in a small saucepan; let cool, then drizzle over chicken. Bake, uncovered, at 350 degrees for 45 minutes to one hour, basting once or twice with pan juices, until chicken is golden and juices run clear. If boneless, skinless chicken breasts are used, reduce baking time to 35 to 40 minutes. Pour pan juices into a gravy boat; stir well and serve with chicken.
Tip: For a tasty change from butter, serve slices of warm Italian bread with dipping oil. Pour a thin layer of extra-virgin olive oil into saucers, drizzle with a little balsamic vinegar and sprinkle with dried oregano. Scrumptious!
This Sylvia’s Chicken & Artichokes recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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