Parisian Chicken With Portabella Mushrooms and Artichokes |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This delicious recipe is very reminiscent of French Bistro cooking. The flavours are elegant but the preparation is quite simple! Try serving it to dinner guests...you won't be sorry! Ingredients:
4 boneless skinless chicken breasts |
2 tablespoons olive oil |
1 cup all-purpose flour |
salt and pepper |
1 small onion, thinly sliced |
2 portabella mushrooms |
1/2 cup beef broth |
2 teaspoons dried tarragon |
5 canned artichoke hearts, quartered |
1/2 cup brandy or 1/2 cup rum |
1/4 cup lemon juice |
Directions:
1. Pound chicken breasts to 1/2 inch thickness.
2. Coat chicken with flour, and add salt and pepper to your taste.
3. In a heavy skillet, heat 1 tablespoon olive oil over medium heat.
4. Place chicken in pan, brown on both sides, and cook through; this will take about 6 to 8 minutes.
5. Remove from pan, and set aside.
6. Add remaining 1 tablespoon olive oil, and saute onions and sliced mushrooms over medium heat for 5 to 10 minutes.
7. Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently.
8. Stir in brandy or rum, and simmer for an additional 2 to 3 minutes.
9. Return chicken to the pan, and heat through for 5 to 10 minutes.
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