chicken with portobello mushrooms and artichokes

Ingredients

• Servings: 4
• 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
• 1/4 cup lemon juice

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• lightly pound chicken breasts to even thickness. dust chicken with flour, and add salt and pepper to your taste.
• 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.
• add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.
• add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently. stir in , and simmer for an additional 2 to 3 minutes. return chicken to the pan, and heat through.