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Ingredients
- 1 cup all purpose flour
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 lb skinless, boneless chicken breast halves-cut into thin strips
- 1/4 cup vegetable oil
- 4 oz fresh mushrooms, sliced
- 1/4 cup lemon juice
- 3/4 cup chicken stock
- 1/2 tsp garlic powder
- 1 (14 oz) can artichoke hearts, drained and quartered
Details
Servings 4
Preparation
Step 1
In a shallow bowl, mix together flour, paprika and salt and pepper. Dredge chicken pieces in the seasoned flour.
Heat oil in a large skillet over medium heat, and saute chicken until light golden brown. Remove chicken from skillet, set aside.
To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.
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