Chicken with Lemon Artichoke Sauce

Tender chicken breast simmered in a sauce of fresh lemon, artichokes and tarragon.

Servings

Calories 210kcal

2 Tbsp flour all-purpose
1/2 tsp kosher salt
1/4 tsp ground black pepper
4 each boneless chicken breast about 4 ounces each
1-1/2 Tbsp olive or canola oil
1 cup fresh white or cremini mushrooms sliced
1 medium red pepper cored and sliced
1 clove fresh garlic peeled and finely chopped
1 cup low sodium chicken broth
2 Tbsp white wine optional
1 Tbsp lemon juice
1/2 cup artichoke hearts canned, drained and quartered (not marinated artichokes)
2 tsp lemon zest
2 tsp fresh tarragon leaves, minced

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.