- 2 boneless chicken breasts 6-7 ounces each or the equivalent in chicken tenders
- olive oil for saute
- flour seasoned with salt and pepper to dredge chicken
- 8 ounces mushrooms sliced
- 2 teaspoon finely chopped shallot
- 4 small artichoke hearts (canned variety in water not oil) sliced (Optional)
- 1 cup chicken stock
- splash of white wine
- 1 lemon for juice and zest
- sea salt and black pepper to taste
- 1 tablespoon butter
- sprinkle of italian parsley chopped
- heat a saute pan then add 1 tablespoon of olive oil
- dredge the chicken in the seasoned flour and place in the saute pan, allow to cook for a minute or so then turn to the other side.
- After turning the chicken breast over, add the sliced mushroom and shallots. Add more olive oil if necessary.
- When the mushrooms look mostly cooked deglaze the pan with a splash of white wine or stock
- Add in ¾'s of the chicken stock reserving the remainder in case you need it.
- Add the artichokes and a little of the artichoke juice and the juice from one half lemon
- reduce heat to medium and season to taste with sea salt and black pepper
- place the butter into the seasoned flour pressing flour into it completely coating the butter, then add it to the pan, mixing it into the broth. This will help thicken the sauce.
- If the sauce looks to thick add the rest of the stock or water. Do not heat the dish on high or for too long once the sauce has thickened. High heat will cause it to separate.
- Serve with your favorite side and garnish with the lemon zest and parsley.
Source: Ask Chef Dennis
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