Mushroom Artichoke Chicken Recipe
Lightly breaded chicken breasts, served with a creamy artichoke and mushroom sauce. It's easy enough for a weeknight meal and tasty enough for Sunday dinner.
Serving4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- ⅓ cup flour
- 2 Tablespoon butter, divided
- lemon pepper, to taste
- salt, to taste
- 1 Tablespoon flour
- 1 cup sliced mushrooms
- 14 ounces artichoke hearts, 1 can
- 1 cup chicken broth
- parsley, to taste
Instructions
- Dredge each chicken breast through the 1/3 cup flour.
- Melt 1 Tablespoon butter in a large skillet over medium heat. Place chicken breasts in the skillet, and season each side with lemon pepper and salt, to taste.
- Cook for 7-10 minutes on each side, or until cooked through.
- Remove from the skillet and set aside (you may want to cover it to keep it warm).
- Scrape the bottom of the skillet, then add in 1 more Tablespoon butter and 1 Tablespoon flour.
- Whisk until smooth. Add in sliced mushrooms and artichoke hearts, and cook for a few minutes (about 5) until softened.
- Add in chicken broth and let it simmer for 15 minutes. Stir in parsley.
- Serve chicken with mushrooms and artichokes spooned over top.
Notes
- I used canned (not marinated) artichokes in this recipe, and it turned out great. If you would rather use frozen artichokes, that would work just as well.
Nutrition
Calories: 259 kcal · Carbohydrates: 15 g · Protein: 27 g · Fat: 9 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 87 mg · Sodium: 928 mg · Potassium: 530 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 210 IU · Vitamin C: 5 mg · Calcium: 17 mg · Iron: 1 mg