Chicken With Portobello Mushrooms and Artichokes

Servings: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
User Rating:
Read User Reviews
Print: 3x5, 4x6, full page

Copyright 2005 Allrecipes.com; by Lori Kuehl

Summary

Dust Foster Farms boneless skinless chicken breasts with a seasoned flour, then saute and serve with an aromatic sauce of portobello mushrooms, onions, broth, lemon juice, tarragon and artichokes. A dash of brandy deepens the earthy flavors.

INGREDIENTS

4  Foster Farms 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

USER NOTES & RATINGS

No user comments yet. Be the first to comment and rate this
Rate and add Comments

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.

NUTRITIONAL INFO

calories   343 cal
total fat   8.6 g
cholesterol   68 mg
sodium   290 mg
carbohydrates   13.6 g
fiber   2.1 g
protein   30.9 g

SEARCH AGAIN

Quick Cook
30 minutes or less

MEAL TYPE

Appetizer
Asian
Barbeque
Kid Friendly
Low Fat
Main Dish
Mexican
Salad
Sandwich
Side Dish
Soup or Stew