I wanted to make a special dish tonight but also use what we had on hand… it turned out great! There was a little added prep time but it was worth it. The chicken was tender and the sauce was delicious. My husband and children loved it and so did I.
- 4 chicken breasts
- 1/4 cup flour
- Salt and pepper to taste
- 1 tbsp olive oil
- 8 oz fresh sliced mushrooms
- 1-2 cloves of garlic finely chopped
- 2 cups chicken broth
- 1 can of artichoke hearts (not marinated) slice each heart in half
- 2 tbsp capers rinsed and roughly chopped
- 2 lemons
- 2 tsp butter
- Cooking spray
- 1 tsp parsley (2 tsp fresh)
Preheat oven to 325 degrees. Zest one half of a lemon and set aside for juicing later. Take the other 1 1/2 lemons and slice thinly into rings making sure to remove any seeds. Line a baking sheet with either tinfoil or parchment paper and spray with cooking oil. Place lemon slices on sheet. You can spray them with cooking spray for a lower fat dish or brush them with olive oil if you prefer then sprinkle with a pinch of salt. Bake for 20-25 minutes until the edges start to brown. Remove from oven and set aside.
Heat a skillet with 1/2 tbsp of olive oil. Add mushrooms and cook until golden brown then add the garlic and cook for 30-45 seconds stirring constantly. Remove from pan and set aside.
Cover chicken breasts with plastic wrap and pound with a mallet or hammer until about 1/2 inch thick. Salt and pepper to taste. Place flour in a shallow dish and dredge the chicken to coat both sides.
In a very large skillet over medium heat, add the remaining 1/2 tbsp olive oil (and a coating of cooking spray) then add the chicken breasts and cook for 3 minutes before turning over. Next, add chicken broth, parsley, lemon slices, capers, mushrooms, artichoke hearts, lemon juice (from reserved 1/2 lemon), lemon zest, and butter. Bring to a boil until the liquid is thick and near a syrup consistency (about 5-7 minutes). Salt and pepper to taste. Transfer to serving dish and enjoy.
0 comments:
Post a Comment