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Return to browsing category: Poultry

Chicken With Portobello Mushrooms & Artichokes*** by MELISSA RODRIGUEZ serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

http://askchefs.net/showthread.php?tid=951

Ingredients:

Chicken Breasts

2 Tbs

Olive Oil

1/4 Cup

Flour

Onion

Portobello Mushrooms

1/2 Cup

Beef Broth

2 tsp

Dried Tarragon

5 Canned

Artichoke Hearts; Quartered

1/2 Cup

Brandy

1/4 Cup

Lemon Juice

Directions:

Ingredients
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 brandy
1/4 cup lemon juice
Directions
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 brandy, and simmer for an additional 2 to 3 minutes. Return chicken to the pan, and heat through.

Categories:

Main Dishes
Poultry