This variation on the original uses mushrooms and artichoke hearts as a tasty twist. Yum! Serve over pasta or rice. White wine or water may be substituted for chicken broth.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
444 Calories
Recipe Instructions
Step 1
In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
Step 2
Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
Step 3
To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.
Ingredients
1 cup all-purpose flour
¼ cup vegetable oil
¼ cup lemon juice
½ teaspoon garlic powder
½ teaspoon paprika
1 pinch salt and pepper to taste
¾ cup chicken stock
4 ounces fresh mushrooms, sliced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 (14 ounce) can artichoke hearts, drained and quartered
