Chicken, Mushrooms and Artichoke Hearts in a Roasted Lemon Sauce

I wanted to make a special dish tonight but also use what we had on hand… it turned out great! There was a little added prep time but it was worth it. The chicken was tender and the sauce was delicious. My husband and children loved it and so did I.

  • 4 chicken breasts
  • 1/4 cup flour
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 8 oz fresh sliced mushrooms
  • 1-2 cloves of garlic finely chopped
  • 2 cups chicken broth
  • 1 can of artichoke hearts (not marinated) slice each heart in half
  • 2 tbsp capers rinsed and roughly chopped
  • 2 lemons
  • 2 tsp butter
  • Cooking spray
  • 1 tsp parsley (2 tsp fresh)

To roast lemons:

Preheat oven to 325 degrees. Zest one half of a lemon and set aside for juicing later. Take the other 1 1/2 lemons and slice thinly into rings making sure to remove any seeds. Line a baking sheet with either tinfoil or parchment paper and spray with cooking oil. Place lemon slices on sheet. You can spray them with cooking spray for a lower fat dish or brush them with olive oil if you prefer then sprinkle with a pinch of salt. Bake for 20-25 minutes until the edges start to brown. Remove from oven and set aside.

Heat a skillet with 1/2 tbsp of olive oil. Add mushrooms and cook until golden brown then add the garlic and cook for 30-45 seconds stirring constantly. Remove from pan and set aside.

Cover chicken breasts with plastic wrap and pound with a mallet or hammer until about 1/2 inch thick. Salt and pepper to taste. Place flour in a shallow dish and dredge the chicken to coat both sides.

In a very large skillet over medium heat, add the remaining 1/2 tbsp olive oil (and a coating of cooking spray) then add the chicken breasts and cook for 3 minutes before turning over. Next, add chicken broth, parsley, lemon slices, capers, mushrooms, artichoke hearts, lemon juice (from reserved 1/2 lemon), lemon zest, and butter. Bring to a boil until the liquid is thick and near a syrup consistency (about 5-7 minutes). Salt and pepper to taste. Transfer to serving dish and enjoy.

Click here for printable recipeFor the Love of Cooking.net

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5 Responses to “Chicken, Mushrooms and Artichoke Hearts in a Roasted Lemon Sauce”

  1. 1

    Anonymous — February 15, 2008 @ 2:59 pm

    That looks dang good missy, I am going to make it this weekend!
    Cheryl

    [Reply]

  2. 2

    Arrica — March 5, 2013 @ 1:08 pm

    I found this recipe on Pinterest. I am trying it out tonight. It sounds delicious.

    [Reply]

  3. 3

    Tere — April 3, 2013 @ 9:24 am

    Hello, Pam, greetings from Spain :)
    I LOVE cooking too :D
    I’ve done this recipe and it’s wonderful, but I added and changed a few things.
    I’m incapable of following a recipe without changing anything… even when I repeat a recipe that i’ve done previously, I can’t help the change or add thing.
    I’ve publish the resultant recipe in my blog. You can visit it clicking in my nick.
    See you later! ;)

    [Reply]

  4. 4

    Pamela — July 13, 2013 @ 6:32 pm

    Family loved this recipe—though I had trouble with the sauce thickening and my husband cames to the rescue adding a separate roux of flour and the liquid to help it thicken. FIRST TIME eating baked lemon slices–very tasty and unique!
    One daughter suggested skipping the mushrooms but the rest of us likes that contrast of the mushroom/garlic with the lemony aspects.

    WILL MAKE THIS AGAIN !!

    [Reply]

  5. 5

    Ilene — October 23, 2014 @ 3:55 pm

    Just finished making this for dinner. Absolutely delicious. I did add about 3/4 cup of good white wine to deglaze pan. Will def be making this again and again! Great for company too!

    [Reply]

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