Lemon Artichoke Chicken

LEMON ARTICHOKE CHICKEN

We celebrated Captain Jax's birthday a few weeks ago, and made his favorite dish. I had never made it before, although he's requested it from me a few times. I didn't have the recipe, and I had no idea how to cook it. Now though? I've made it twice since then. and I've started stocking up on artichoke hearts, so I always have some on hand.

Here's what you'll need:

• Chicken breasts
• chicken broth
• artichoke hearts
• lemons
• mushrooms
• butter (or olive oil)

Heat up some butter in a pan (or olive oil) and salt and pepper your chicken breasts. Brown them on all sides.

When they're done, place them in 9x13 pan, drizzled with a little olive oil.

Then add some broth and deglaze your pan, getting up all those tasty tidbits on the bottom. Add some grated lemon rind, and the juice of the lemon as well. I like extra lemon juice, then the sauce doesn't taste so chicken broth-y.

Saute you mushrooms in another pan (again, with butter or olive oil, your choice)

And let the sauce thicken up a little bit. (by adding some flour) not too thick though, we're not making a roux.


sprinkle the mushrooms over the chicken


Then pour the sauce over everything. Throw it in the oven for about 35 minutes.

After it's baked for a while, pull it out, add the artichokes

and some parmesan cheese

Bake it for about another 15 minutes.

And serve it up! (baked potatoes are wonderful, or some pasta)

Lemon Artichoke Chicken
Recipe Courtesy: http://recipesofacheapskate.blogspot.com

• 6 chicken breasts
• salt/pepper
• 1/4 cup butter
• 2 cups chicken broth, divided
• 4 Tbsp lemon juice
• 1 Tbsp grated lemon ind
• 2 Tbso flour
• 1/3 cup broth
• 6 this pats butter
• 1 14 oz can artichoke hearts, drained and cut in half
• 1 lb fresh mushrooms, sliced and sauteed
• grated parmesan cheese

Sprinkle the chicken breasts with salt and pepper. Melt 1/2 cup butter in skillet and saute the chicken on all sides until golden. It doesn't have to be cooked through. Remove to a greased baking dish. Add 1/ cup broth to skillet with lemon juice and rind. Deglaze the pan, then add remaining 1 3/4 cup broth. Mix flour and 1/3 cup broth until smooth; add to pan and stir until sauce is slightly thickened. Spoon sauteed mushrooms over chicken, pour lemon sauce over chicken. Bake uncovered 30-45 minutes at 350 degges. Remove from oven, add artichoke heart. Sprinkle with parmesan cheese. Put a pat of butter on top of each breast and bake until lightly browned.

Cook's note: Olive oil can be substituted for butter when cooking chicken, and left off the top of chicken breasts when baking. CHeese can also be left off, making this dish dairy free. This dish is wonderful with baked potatoes, and you can even make just the sauce and serve with the baked potatoes. We do, and it's easy!