Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Makes 2 to 4 servings
2 lbs.. boneless and
skinless chicken breasts
1/4 cup olive oil
6 ounces fresh mushrooms, sliced
1/2 lemon with peel, very thinly sliced
1 garlic clove, crushed
1 can (14 ounces) water-packed whole artichoke hearts, drained
1/2 cup dry white wine
1 tablespoon all-purpose flour
Salt and ground pepper to taste
1/2 teaspoon dried oregano leaves
1. Pound chicken breasts
to even 1/4 inch thickness with meat mallet.
2. Cut chicken breasts into "2
3. Heat olive oil in a large,
non-stick skillet over medium-high heat.
4. Add mushrooms, lemon and garlic;
sauté 1 to 2 minutes until golden.
5. Stir in chicken, artichoke
hearts, wine, flour, salt, pepper and oregano, blending flour
into pan juices.
6. Cook 10 to 12 minutes until
chicken is tender, stirring frequently.