Chicken with Lemon Artichoke Sauce
Tender chicken breast simmered in a sauce of fresh lemon, artichokes and tarragon.
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Chicken with Lemon Artichoke Sauce
Tender chicken breast simmered in a sauce of fresh lemon, artichokes and tarragon.
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| Servings |
| 4 |
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Ingredients
- 2Tbsp flourall-purpose
- 1/2tsp kosher salt
- 1/4tsp ground black pepper
- 4each boneless chicken breastabout 4 ounces each
- 1-1/2Tbsp olive or canola oil
- 1cup fresh white or cremini mushroomssliced
- 1medium red peppercored and sliced
- 1clove fresh garlicpeeled and finely chopped
- 1cup low sodium chicken broth
- 2Tbsp white wineoptional
- 1Tbsp lemon juice
- 1/2cup artichoke heartscanned, drained and quartered (not marinated artichokes)
- 2tsp lemon zest
- 2tsp fresh tarragonleaves, minced
Instructions
- Combine flour, salt and pepper. Mix well.
- Dredge chicken in seasoned flour. Shake off excess.
- In saute pan over medium-high heat, heat oil. Add chicken. Saute until golden brown, 3 to 4 minutes on each side. Remove chicken from pan and reserve.
- To same pan, add mushrooms and red pepper. Sauté 3-4 minutes.
- Add garlic. Saute 30 seconds. Stir in wine and a little broth; stir well to deglaze pan.
- Add rest of broth and lemon juice. Bring to a boil. Reduce heat.
- Return chicken to pan. Add artichokes and lemon zest. Simmer until internal temperature of chicken reaches 165 F, 10 to 15 minutes. Remove from heat. Stir in tarragon.