Chicken With Portobello Mushrooms and Artichokes

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.

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 344 Calories

Ingredients

• ¼ cup all-purpose flour
• ½ cup brandy
• ¼ cup lemon juice
• 2 tablespoons olive oil
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves
• ½ cup beef broth
• 1 small onion, thinly sliced
• 2 portobello mushrooms
• 2 teaspoons dried tarragon
• 5 canned quartered artichoke hearts

Recipe Instructions

Step 1

Lightly pound chicken breasts to even thickness. Dust chicken with flour, and add salt and pepper to your taste.

Step 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.

Step 3

Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.

Step 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.