Chicken, Mushrooms, and Artichoke Hearts in a Roasted Lemon Sauce

I wanted to make a special dish tonight, so I created this easy recipe for chicken, mushrooms, and artichoke hearts in a roasted lemon sauce. The chicken was tender and juicy, and the sauce was tangy and delicious. I served this lemon chicken with my house salad tossed in Fran’s vinaigrette and some crusty French bread, and we all loved this meal.

Chicken, Mushrooms, and Artichoke Hearts in a Roasted Lemon Sauce:

Ingredients:

• 2 lemons, divided
• 2 tbsp olive oil, divided
• 8 oz fresh mushrooms, sliced
• 2 cloves of garlic, minced
• 4 chicken breasts
• Sea salt and freshly cracked pepper, to taste
• ¼ cup flour
• 2 cups chicken broth
• 1 can of artichoke hearts (not marinated), drained, slice each heart in half
• 2 tbsp capers, rinsed and roughly chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp of cold butter

How to Make Chicken, Mushrooms, and Artichoke Hearts in a Roasted Lemon Sauce

 Preheat oven to 325 degrees. Line a baking sheet with parchment paper and coat with olive oil cooking spray.

Prepare the lemons by zesting one half of a lemon and setting it aside for juicing later.

Take the other 1½ lemons and slice them thinly into rings, removing any seeds. Place lemon slices on the baking sheet. Brush them with olive oil and sprinkle with a pinch of salt.

Roast the lemon slices for 20-25 minutes until the edges start to brown. Remove from oven and set aside until needed.

Cook the mushrooms by heating a large skillet with 1 tbsp of olive oil. Add mushrooms and cook until golden brown, about 4 minutes.

Add the garlic and cook for 30-45 seconds, stirring constantly.

Remove from the skillet and set aside on a large plate.

Prepare the chicken by covering the chicken breasts with plastic wrap and pounding with a mallet or hammer until about ½ inch thick.

Season both sides of the chicken with sea salt and freshly cracked pepper, to taste.

Dredge the chicken by placing flour in a shallow dish and season with sea salt and freshly cracked pepper to taste. Dredge the chicken to coat both sides.

Cook the chicken by heating the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the dredged chicken breasts and cook for 3-4 minutes, or until golden brown, before turning over. Cook for an additional 3 minutes, or until golden brown.

Remove from the skillet to the plate with the mushrooms, then tent loosely with foil.

Make the sauce by adding chicken broth, artichoke hearts, lemon juice (from the reserved ½ lemon), lemon zest, capers, parsley, and butter to the skillet over medium-high heat. Bring to a boil until the liquid is thick and near a syrup consistency (about 5-7 minutes).

Add the mushrooms and chicken back into the sauce and toss to coat evenly.

Serve immediately with roasted lemon slices. Enjoy.