Lemony Chicken with Artichokes and Mushrooms

18 Nov
Lemony Chicken with Artichokes and Mushrooms

Lemony Chicken with Artichokes and Mushrooms

While looking for my stuffing recipe for the Thanksgiving Turkey yesterday, I came across this recipe I had scrawled on a piece of notepad paper from a previous employer. Seeing as I haven’t worked there in upwards of 12 years, I’m going to guess this recipe dates back to the mid-90s. I do remember making it once and enjoying it, but for the life of me I don’t remember where I got the recipe. I titled it “Elegant Chicken Artichoke” but truth be told, it doesn’t look that elegant either in the pan or on a dish. But the flavors are fabulous and I hope you think so too. I paired this with rice cooked in chicken broth and some balsamic roasted Brussel sprouts. The sprouts were meh so will be bypassing that recipe for here.

Lemony Chicken with Artichokes and Mushrooms

2 large boneless, skinless chicken breasts (about 1 pound)
1/4 cup flour
1/2 teaspoon paprika
Ground black pepper
Mrs. Dash Original Blend
1 tablespoon olive oil
1 tablespoon butter or substitute
4 ounces fresh mushrooms, sliced
2 large green onions, chopped
3/4 cup chicken broth
Juice of one large lemon (about 1/3 cup)
2 tablespoons flour
1 can of artichoke hearts, drained and halved

Chicken Dish Just Out of Oven

Chicken Dish Just Out of Oven

Preheat oven to 375 degrees. Slice the chicken breasts in half lengthwise, or alternatively, pound them to about a half-inch thickness. On a plate, mix the flour and paprika and add pepper and Mrs. Dash to taste. Dredge the chicken in the flour  and shake off excess. Heat a large skillet to medium and add the oil and butter.  Add the chicken to the skillet and brown on each side for about three or four minutes, remove and set aside. To the same skillet, add the mushrooms and green onions. You might need to add a little more oil and butter. Cook until the mushrooms have started to release their liquid. Add the flour and stir until a paste is formed, then add the chicken broth and lemon juice all at once. Whisk until the flour is dissolved and the sauce starts to thicken. In a casserole dish, place the chicken in one layer, then arrange artichoke hearts over top. Pour the lemony mushroom sauce over that, and cook in oven for 35 to 40 minutes until chicken is done. This was great served with rice, and there is enough extra sauce to serve over it too. The artichokes and mushrooms were very filling, so you could skip another vegetable or have a small salad if you feel you need another side.

Lemony Chicken Artichoke Leftovers

Lemony Chicken Artichoke Leftovers

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