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Artichoke Chicken




Source of Recipe


Internet


List of Ingredients




2 lb Boned, Skinned Chicken Brsts
Flour
3 tb Butter or Margarine
10 Mushrooms, thinly sliced
15 oz Cn Artichoke Hearts, drained
1/2 c Chicken Broth
1/4 c Dry White Wine
1 1/2 tb Fresh lemon Juice
Salt to taste
Fresh Ground Pepper to taste


Recipe



On a sheet of wax paper, dredge chicken breast in flour, shaking off
excess. Melt butter in a large skillet over moderate heat. Add chicken
pieces and saute all sides until golden brown and cooked through, about 20
minutes. Remove chicken, lightly cover, and set aside. Add mushrooms to
hot pan drippings and saute for 1 to 2 minutes. Do not overcook.

Add artichoke hearts, chicken broth, wine and lemon juice; continue to
cook, stirring frequently, until liquid is slightly reduced. Return chicken
to pan, spooning sauce over chicken. Season with salt and pepper to taste.
Reduce heat and simmer for 2 to 3 minutes.

To server, arrange chicken pieces on a serving platter or individual
plates. Spoon sauce over chicken. Pass any remaining sauce.