Chicken With Portobello Mushrooms And Artichokes

Submitted by: admin on April 10, 2020

4 servings

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup all-purpose flour
salt and pepper to taste
1 small onion, thinly sliced
2 portobello mushrooms
½ cup beef broth
2 teaspoons dried tarragon
5 canned quartered artichoke hearts
½ cup brandy
¼ cup lemon juice

Instructions

Step 1
Lightly pound chicken breasts to even thickness. Dust chicken with flour, and add salt and pepper to your taste.

Step 2
In a heavy skillet, heat 1 tablespoon olive oil over medium heat. Place chicken in pan, brown on both sides, and cook through; this will take about 8 to 10 minutes. Remove from pan, and set aside.

Step 3
Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.

Step 4
Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently. Stir in brandy, and simmer for an additional 2 to 3 minutes. Return chicken to the pan, and heat through.

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