The Pioneer Woman Tasty Kitchen
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Lemon Artichoke Chicken

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Level: Easy

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Description

So, basically, the chicken is a vehicle to get the sauce to your mouth. Not so healthy, but oh so yummy!

Ingredients

  • ¼ cups Butter
  • Salt And Pepper
  • 4 pieces Chicken Breast
  • 2 Tablespoons Cornstarch
  • 2 jars (about 6 Oz. Jar) Artichoke Quarters
  • 6 slices Fresh Onion
  • 1 cup Fresh Sliced Mushrooms
  • 2 cups Chicken Broth
  • 2 whole Lemons, Zest And Juice
  • 2 Tablespoons Flour
  • 2 Tablespoons Water
  • 1-½ cup Shredded Parmesan Cheese

Preparation

Melt butter in a skillet. Salt and pepper both sides of chicken breast. Dredge chicken in cornstarch. Brown chicken in butter on both sides (chicken doesn’t need to be cooked all the way through). Remove chicken and place in a small casserole dish.

Dice artichokes and onions and place on top of the chicken along with the mushrooms.

To the skillet, add ¼ cup of the chicken broth, the juice from all the lemons, and the lemon zest. Deglaze all the butter and chicken bits from off the bottom of skillet. Add in the rest of the chicken broth.

In a cup, whisk the flour and water. Add to the skillet and whisk to remove all lumps. Thicken and pour over chicken, artichokes, onions and mushrooms. Top with shredded parmesan cheese. Bake covered at 350ºF for 30 minutes or until chicken is cooked all the way through.

One Comment

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Profile photo of alicook

alicook on 2.6.2011

Jess! Oh my heck, I was looking at this recipe and thinking mmm, sounds delicious. Then I realized it was yours, now I know it will be delicious! Can’t wait to try it!

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