Tuesday, May 31, 2011
Chicken with Portobello Mushrooms and Artichokes
4 chicken breast halves
2 Tablespoons olive oil
1/4 cup flour
salt and pepper to taste
1 small onion, thinly sliced
2 portobello mushrooms
1/2 cup beef broth
2 teaspoons dried tarragon ( or 1/4 cup fresh)
5 canned quartered artichoke hearts
1/2 cup brandy
1/4 cup lemon juice (often use less b/c my hubby does not like strong lemon flavor)
Lightly pound chicken breasts to even thickness, dust chicken with flour and add salt and pepper to your taste.
In a heavy skillet, heat one tablespoon olive oil over medium heat.
Place chicken in pan, brown on both sides, and cook through. This will take about 8-10 minutes. Remove from pan, set aside and keep warm.
Add remaining one tablespoon olive oil, and saute onions and mushrooms over medium heat for 3-5 minutes.
Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2-3 minutes, stirring gently. Stir in brandy and simmer for an additional 2-3 minutes. Return chicken to pan and heat through.