Chicken with Artichoke and Lemon

Chicken with Artichoke and Lemon
Chicken with Artichoke and Lemon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    t evoo

  • 4

    boneless, skinless chicken breasts, sliced in strips

  • juice of 1 lemon

  • 1

    lemon sliced thinly

  • 3/4

    c chicken broth

  • 1

    c mushrooms, sliced

  • 1

    small onion , chopped

  • 2

    T capers with the juice

  • one

    14 oz can quartered artichoke hearts, drained

  • salt and pepper to taste

Directions

Heat olive oil in a skillet pan and sauté the onions and mushrooms. Remove and set aside. Add a little more olive oil and brown the chicken strips on both sides. Remove and set chicken aside. Add lemon juice to the pan to deglaze, scraping up any browned bits. Add the chicken broth and bring to a simmer. Add the lemon slices to the pan and reduce to medium heat. Place chicken breasts on top of the lemon slices. Put onion/mushroom mixture on top of the chicken. Add the capers and cook covered for 10 minutes. Add the drained artichoke hearts. Cover and cook for 5 more minutes or until the chicken is cooked through. Adjust the sauce with salt, if too acidic for your taste.

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