Chicken, Mushrooms, and Artichoke Hearts in a Roasted Lemon Sauce
Course Main
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 4
Author Pam - For the Love of Cooking
Equipment
Baking Sheet
Large skillet
Ingredients
2lemonsdivided
2tbspolive oildivided
8ozfresh mushroomssliced
1-2clovesof garlicminced
4chicken breasts
Sea salt and freshly cracked pepperto taste
¼cupflour
2cupschicken broth
1can of artichoke heartsnot marinated, drained, slice each heart in half
2tbspcapers rinsed and roughly chopped
1tbspfresh parsleychopped
1tablespoonof cold butter
Instructions
To Roast Lemons: Preheat oven to 325 degrees. Line a baking sheet with either foil 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 large skillet with 1 tbsp of olive oil. Add mushrooms and cook until golden brown, about 5 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.
Make the sauce by adding 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.