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Chicken With Portobello Mushrooms and Artichokes

artichoke, chicken breast, beef broth, brandy, onion, lemon juice, flour, mushrooms, tarragon

Chicken With Portobello Mushrooms and Artichokes -


4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1/4 cup all-purpose flour
salt and pepper to taste
1 small onion, thinly sliced
2 portobello mushrooms
1/2 cup beef broth
2 teaspoons dried tarragon
5 canned quartered artichoke hearts
1/2 cup brandy
1/4 cup lemon juice


Lightly pound chicken breasts to even thickness. Dust chicken with flour, and add salt and pepper to your taste.
In a heavy skillet, heat 1 tablespoon olive oil over medium heat. Place chicken in pan, brown on both sides, and cook through; this will take about 8 to 10 minutes. Remove from pan, and set aside.
Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.
Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently. Stir in brandy, and simmer for an additional 2 to 3 minutes. Return chicken to the pan, and heat through.

Read the full directions on


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