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Chicken With Mushroom Sauce

Source of Recipe

VJ/vjbme/EDC


List of Ingredients

2-3 Boneless, skinless chicken breasts
2 TBS butter, margarine, or olive oil
1 cup sliced mushrooms (this is never enough for
me!!)
3 TBS flour (or more if using more mushrooms)
1/2 to 3/4 cup chicken broth (depending on amount
of mushrooms)
1 or 2 TBS fresh lemon juice (or to taste)
2 - 4 TBS white wine
1 can artichoke hearts, chopped (optional)
Salt & Pepper to taste
I also use fresh tarragon when I have it (really
good)


Recipe

Combine broth, wine, and lemon juice in a small bowl. Set aside.

Rinse and dry chicken breasts and pound to 1/4" thickness. Dredge in flour, shaking off excess and saving it for later
use.

Saute in pan using olive oil until thoroughly cooked. Remove from pan and place on serving plate.

In this same pan add the margarine, butter, or olive oil and saute mushrooms until done. Add remaining flour to
mushrooms and stir to coat. Cook for 1 minute. Add broth mixture to mushrooms, stirring constantly until mixture thickens.

Spoon sauce over breasts and serve immediately. I waited about 30 minutes to serve this one time and it got a little thick.