I wanted to make a special dish tonight but also use what we had on hand… it turned out great! This chicken, mushrooms, and artichoke hearts in a roasted lemon sauce recipe had a little added prep time but it was worth it. The chicken was tender and the sauce was delicious and it paired nicely with our house salad with Fran’s vinaigrette. My husband and children loved it and so did I.
How to Make Chicken, Mushrooms, and Artichoke Hearts in a Roasted Lemon Sauce:
- 2 lemons, divided
- 2 tbsp olive oil, divided
- 8 oz fresh mushrooms, sliced
- 1-2 cloves of garlic, minced
- 4 chicken breasts
- Sea salt and freshly cracked pepper, to taste
- 1/4 cup flour
- 2 cups chicken broth
- 1 can of artichoke hearts (not marinated), drained, slice each heart in half
- 2 tbsp capers rinsed and roughly chopped
- 1 tbsp fresh parsley, chopped
- 1 tablespoon of cold butter
To Roast Lemons:
Preheat oven to 325 degrees. Line a baking sheet with either tinfoil or parchment paper and spray with cooking oil.
Zest one half of a lemon and set it aside for juicing later. Take the other 1 1/2 lemons and slice thinly into rings making sure to remove any seeds. Place lemon slices on the baking sheet. Brush them with olive oil and sprinkle with a pinch of salt.
Bake for 20-25 minutes until the edges start to brown. Remove from oven and set aside until needed.
Prepare the Chicken:
Heat a skillet with 1 tbsp of olive oil. Add mushrooms and cook until golden brown, about 4 minutes. Add the garlic and cook for 30-45 seconds stirring constantly. Remove from pan and set aside on a large plate.
Cover chicken breasts with plastic wrap and pound with a mallet or hammer until about 1/2 inch thick. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste.
Place flour in a shallow dish and season with sea salt and freshly cracked pepper, to taste. Dredge the chicken to coat both sides.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes, or until golden brown, before turning over. Cook for an additional 3 minutes, or until golden brown. Remove from the skillet to the plate with the mushrooms then tent loosely with tin foil.
Add chicken broth, artichoke hearts, lemon juice (from reserved 1/2 lemon), lemon zest, capers, parsley, and butter to the skillet over medium-high heat. Bring to a boil until the liquid is thick and near a syrup consistency (about 5-7 minutes). Taste and season with sea salt and freshly cracked pepper, to taste. Add the mushrooms and chicken back to the sauce and toss to coat evenly.
Serve immediately with roasted lemon slices. Enjoy.
Click here for printable recipe – For the Love of Cooking.net