6-8 frozen chicken breast halves
1/4 c flour
1 tbsp butter
1 tbsp olive oil
1/2 lb mushrooms
1-2 cans artichoke hearts
juice of one lemon (2 1/2 tbsp)
2 tsp parsley
1/2 c chicken broth
Rinse chicken and coat with flour. Heat butter and oil on medium - hight heat. Brown chicken in oil and butter about 5 minutes on each side. Add mushrooms, artichokes and broth. Reduce heat to medium-low. Cover and cook 20-25 minutes, stirring occasionally (I never stir it). Remove chicken and vegetables to serving platter, leaving broth. Skim fat, add lemon juice and parsley. Cook over medium heat until desired consistency. Poor over chicken and vegetables. Serve over rice.
- Laura Sprague
1/4 c flour
1 tbsp butter
1 tbsp olive oil
1/2 lb mushrooms
1-2 cans artichoke hearts
juice of one lemon (2 1/2 tbsp)
2 tsp parsley
1/2 c chicken broth
Rinse chicken and coat with flour. Heat butter and oil on medium - hight heat. Brown chicken in oil and butter about 5 minutes on each side. Add mushrooms, artichokes and broth. Reduce heat to medium-low. Cover and cook 20-25 minutes, stirring occasionally (I never stir it). Remove chicken and vegetables to serving platter, leaving broth. Skim fat, add lemon juice and parsley. Cook over medium heat until desired consistency. Poor over chicken and vegetables. Serve over rice.
- Laura Sprague
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