Chicken Artichoke Mushroom Saute
|Chicken breasts||2 Large, boned, skinned and halved|
|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|
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.