1/2 cup butter8 skinless, boneless chicken breastssalt and pepper to taste1/4 cup all-purpose flour2 1/2 cups chicken broth1/2 lemon, juiced1 pound fresh mushrooms, sliced1 (14 ounce) can artichoke hearts in water1 tablespoon Worcestershire sauceIn large skillet melt butter or margarine. Season chicken with salt and pepper to taste. Add chicken to skillet and brown on both sides. Remove from platter and keep warm in oven. Reduce heat under skillet to medium low. Add flour to pan drippings, stirring constantly for 2 minutes to form a roux that is golden brown. Stir in broth gradually; continue to stir until thickened. Stir in the lemon juice, mushrooms, artichoke hearts with liquid, and Worcestershire sauce. Let simmer for several minutes. Return chicken to skillet. Cover and simmer for another 20 minutes, spooning the sauce over the chicken occasionally.
Amount Per Serving Calories: 293 | Total Fat: 13.4g | Cholesterol: 101mg view all reviews »
Reviewed on Mar. 3, 2010 by AndrewP
I thought that this was a relatively easy meal to cook considering how delicious and gourmet it turned out. The recipe is good as it is written, though I did halve it to 4 pieces of chicken, added garlic and fresh chopped tomatoes, and added some white wine to the sauce, as suggested by other reviews. Oh yeah, I also used baby bella mushrooms, as they cost the same as regular white mushrooms and I prefer the flavor. I served this over angel hair pasta with a side of asparagus sauteed in oil, soy sauce, garlic, jalapenos, and sesame seeds. Overall, the dinner was delicious! My lovely lady enjoyed it so much that I renamed it "Stepher's Chicken." (sorry KJ :) Thanks for the great recipe! Was this review helpful? [ YES ]
2 users found this review helpful I thought that this was a relatively easy meal to cook considering how delicious and gourmet...
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