Chicken With Mushrooms and Artichokes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Elegant chicken with a lemon cream sauce to serve to your favorite guests. Serve over egg noodles or rice. Recipe found on an internet site. Ingredients:
1/4 cup flour |
1/4 cup grated parmesan cheese |
salt and pepper |
6 chicken breasts |
2 eggs, beaten |
1/4 cup butter |
4 tablespoons lemon juice |
1/2 cup heavy cream |
1 cup fresh mushrooms |
1 (9 ounce) package frozen artichoke hearts, thawed & drained |
2 tablespoons grated parmesan cheese |
1/4 teaspoon salt |
2 tablespoons chopped fresh parsley |
Directions:
1. Stir together flour and 1/4 c Parmesan cheese.
2. Pound chicken breasts until about 1/4 thick and salt and pepper them to your taste.
3. Dip cutlets in egg, then lightly coat them with flour.
4. Melt butter over medium heat until sizzling and add 2 T lemon juice.
5. Fry chicken until brown, about 3 minutes per side.
6. Remove to serving platter and keep warm.
7. In same skillet, add mushrooms and saute until almost done, then add remaining ingredients (including remaining 2T lemon juice) except parsley.
8. Cook over medium heat until slightly thick and artichokes are heated through; stir occasionally.
9. Stir in parsley.
10. Serve sauce over chicken breasts.
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