Chicken with Mushrooms and Artichokes

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  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cups sliced crimini or white mushrooms
  • 1/2 cup beef broth
  • 1/4 cup lemon juice
  • 2 teaspoons dried tarragon
  • 1 (14.5 ounce) can quartered artichoke hearts
  • 1/2 cup dry sherry


Place flour, salt and pepper in a resealable plastic bag. Add chicken and shake to coat.
In a heavy skillet, heat oil over medium heat. Add chicken and brown on both sides.
Remove and add onion and mushrooms. Sauté until browned, about 5 minutes.
Add broth, lemon juice, tarragon, artichokes, sherry and chicken.
Bring to a boil, reduce heat and cook, covered, for about 15 minutes, until chicken is done and onions are very tender.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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One Response to "Chicken with Mushrooms and Artichokes"

  1. Christine L says:

    One of my favorites

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