Chicken, Mushrooms and Artichoke Hearts in a Roasted Lemon Sauce

by Pam on February 15, 2008

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 recipe – For the Love of Cooking.net

Posted In Chicken, Italian Dishes
3 comments »
  Pin It

Related Posts

3 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]

Leave a Comment




©2013 For the Love of Cooking. Design by Purr.