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Chicken With Portobello Mushrooms and Artichokes
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.. Prep Time: approx. 5 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 35 minutes .
Makes 4 servings.
4 Foster Farms skinless, boneless chicken breast halves
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2 tablespoons olive oil
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1/4 cup all-purpose flour
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salt and pepper to taste
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1 small onion, thinly sliced
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2 portobello mushrooms
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1/2 cup beef broth
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2 teaspoons dried tarragon
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5 canned quartered artichoke hearts
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1/2 cup brandy
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1/4 cup lemon juice
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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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