Chicken, Mushrooms, and Artichoke Hearts in a Roasted Lemon Sauce
Servings 4
Equipment
- Baking Sheet
- Large skillet
Ingredients
- 2 lemons divided
- 2 tbsp olive oil divided
- 8 oz fresh mushrooms sliced
- 2 cloves of garlic minced
- 4 chicken breasts
- Sea salt and freshly cracked pepper to taste
- ¼ 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 tbsp of cold butter
Instructions
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper and coat with olive oil cooking spray.
- Prepare the lemons by zesting one half of a lemon and setting it aside for juicing later.
- Take the other 1½ lemons and slice them thinly into rings, removing any seeds. Place lemon slices on the baking sheet. Brush them with olive oil and sprinkle with a pinch of salt.
- Roast the lemon slices for 20-25 minutes until the edges start to brown. Remove from oven and set aside until needed.
- Cook the mushrooms by heating a large 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 the skillet and set aside on a large plate.
- Prepare the chicken by covering the chicken breasts with plastic wrap and pounding with a mallet or hammer until about ½ inch thick.
- Season both sides of the chicken with sea salt and freshly cracked pepper, to taste.
- Dredge the chicken by placing flour in a shallow dish and season with sea salt and freshly cracked pepper to taste. Dredge the chicken to coat both sides.
- Cook the chicken by heating the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the dredged 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 foil.
- Make the sauce by adding chicken broth, artichoke hearts, lemon juice (from the reserved ½ 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).
- Add the mushrooms and chicken back into the sauce and toss to coat evenly.
- Serve immediately with roasted lemon slices. Enjoy.