Chicken with artichokes in lemon sauce

Ingredients:

• 0.7 kg skinless and boneless chicken, cut into large cubes
• 2 tbsp. l. olive oil
• Half a medium onion, finely chopped
• 3 medium cloves garlic, thinly sliced
• 2/3 cup dry white wine
• 1/3 cup water
• 1 teaspoon freshly squeezed lemon juice
• 0.5 cups thinly sliced ​​basil leaves
• 1 teaspoon lemon zest
• Salt and ground black pepper
• 1.5 cups artichoke hearts, quartered (canned, but not frozen)

Preparation:

1. Heat the olive oil in a large skillet over medium-high heat. When it shimmers, add the onion and garlic, season with salt and pepper, and cook until golden brown, about 4 minutes. Add the chicken and cook, stirring occasionally, until well browned on all sides, about 5 minutes. Add the artichokes and cook, breaking them up slightly, for about 3 minutes.
2. Pour in the wine, water, and lemon juice, scraping the bottom of the pan. Cook until the alcohol aroma evaporates and the sauce thickens slightly, about 5 minutes. Remove from heat, stir in the basil and lemon zest, and serve.