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Ingredients
- 1-1/4 lbs skinless, boneless chicken breasts
- 1/4 cup vegetable oil
- 6 oz fresh mushrooms, sliced
- 1/2 lemon with peel, very thinly sliced
- 1 garlic clove, crushed
- 1 - 14 oz can whole artichoke hearts, drained & quartered
- 1/2 cup dry white wine
- 1 Tbsp all-purpose flour
- salt and ground pepper to taste
- 1/2 tsp dried oregano leaves
Preparation
Step 1
Pound chicken breasts to even 1/4" thickness; cut into 2" squares. In large skillet over medium-high heat, heat oil. Add mushrooms, lemon and garlic; saute 1 to 2 minutes until golden. Stir in chicken, artichokes, wine, flour, salt, pepper and oregano, blending flour into pan juices. Cook 10 to 12 minutes until chicken is tender; stirring frequently.
Serve with rice pilaf.