Chicken With Portobello Mushrooms and Artichokes |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I asked the man in my life which of my recipes he loved. He knew instantly, but had to describe it since I usually don't name my recipes! It didn't take long before I figured out 'the one with that great sauce' and the smile he gave me, meant this one. Ingredients:
4 skinless, boneless chicken breast halves |
2 tablespoons olive oil |
1/4 cup all-purpose flour |
salt and pepper to taste |
1 small onion, thinly sliced |
2 portobello mushrooms |
1/2 cup beef broth |
2 teaspoons dried tarragon |
5 canned quartered artichoke hearts |
1/2 cup brandy |
1/4 cup lemon juice |
Directions:
1. Lightly pound chicken breasts to even thickness. Dust chicken with flour, and add salt and pepper to your taste.
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.
3. Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.
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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