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Chicken Artichoke Mushroom Saute

21st.Century.Chef's picture
Ingredients
  Chicken breasts 2 Large, boned, skinned and halved
  Flour 4 Tablespoon
  Butter 4 Tablespoon (1/2 Stick)
  Mushrooms 10 , sliced
  Canned artichoke hearts 15 Ounce, rinsed and well drained (1 Can)
  Chicken stock 1⁄2 Cup (8 tbs) (Or Broth)
  White wine 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon (Or To Taste)
  Freshly ground pepper To Taste
  Salt To Taste
Directions

Dredge chicken with flour; shake off excess.
Heat butter in medium skillet, add chicken and saute until golden brown and cooked.
Transfer to heated platter.
Add mushrooms to skillet and saute 1 to 2 minutes.
Stir in artichoke hearts, stock, wine, lemon juice, salt and pepper to taste and let cook until sauce is reduced slightly stirring occasionally Return chicken to skillet and warm through.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Mushroom

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