Chicken in Creamy Lemon, Artichoke and Mushroom Sauce

By lkoss

Ingredients

• 1 lb.chicken breast cutlets
• kosher salt
• fresh cracked pepper
• 1 Tablespoon extra-virgin olive oil
• 6 ounces organic chicken broth
• juice of 1 lemon
• 4 ounces heavy cream
• 6 ounce jar marinated artichoke hearts, drained
• 1 1/2 cups sliced fresh mushrooms
• 2 Tablespoons all-purpose flour

Details

Adapted from theenchantedcook.blogspot.com

Preparation

Step 1

Season the chicken cutlets with salt and pepper on both sides.
*Cook's note:  If you can't find chicken cutlets, just buy regular boneless skinless breasts and cut horizontally through the middle to make two thin pieces.



Heat a large skillet to medium-high and add olive oil, then add the chicken and lightly brown on both sides - about 2-3 minutes per side. Remove from skillet and set aside.



Using the same skillet you cooked the chicken in, turn the heat down to medium and the add chicken broth and juice of the lemon. Stir and gently scrape bottom of pan to get all the little bits of flavor loose. Add the cream and stir or whisk to combine, then allow to come to a simmer. Sprinkle in the flour and stir continuously until sauce begins to thicken - several minutes.

Next add the artichoke hearts and mushrooms and allow to cook for a few minutes until the mushrooms start to soften slightly.  Last, add back in the chicken and allow to cook together for a few more minutes. Taste for seasoning and add additional salt and pepper if desired.



Serve alongside steamed vegetables. Or if you want to splurge a little - serve over a bed of whole wheat angel hair pasta along with a side salad.