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.

Veal Scallopini With Grapes and Mushrooms

This recipe came from a member on my facebook recipe group I used to have, and she thinks it came from Recipe Zaar. I agree, it is simply scrumptious!

1 1/2 lbs veal cutlets (cut 1/4-inch thick about 10 pieces) 

1 teaspoon salt 

1/2 teaspoon pepper 

1/2 cup flour 

1 teaspoon garlic powder 

1 teaspoon italian seasoning 

2 tablespoons unsalted butter 

4 tablespoons olive oil 

1 lb button mushrooms, wiped clean and quartered 

1 large onion, sliced 

2 garlic cloves, sliced 

2 cups beef stock 

1/2 cup marsala wine or sherry wine 

1 cup red seedless grapes, cut in 1/2 

1. Season veal with salt and pepper. 
2. Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture. 
3. In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once. 
4. Remove from pan and keep warm. 
5. Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute. 
6. Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well. 
7. Add beef stock, bring to boil and simmer 2 to 3 minutes. 
8. Return meat and any accumulated juices to the pan. 
9. Reheat 1 to 2 minutes. 
10. Toss in the grapes just to coat. 
11. Serve veal topped with sauce and mushrooms and grapes. 

Can use same recipe for chicken..however use chicken broth.