Chicken, Mushrooms, and Artichoke Hearts in a Roasted Lemon Sauce
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Chicken, Mushrooms, and Artichoke Hearts in a Roasted Lemon Sauce
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 2 lemon divided, plural
- 2 tbsp olive oil divided
- 8 oz mushrooms sliced, fresh
- 1-2 cloves garlic minced
- 4 chicken breast
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- ¼ cup flour
- 2 cups chicken broth
- 1 artichoke hearts not marinated, drained, slice each heart in half, canned
- 2 tbsp capers rinsed and roughly chopped
- 1 tbsp parsley chopped, fresh
- 1 tablespoon butter cold
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.
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