Parisian Chicken With Portabella Mushrooms and Artichokes
photo by AmandaInOz
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- salt and pepper
- 1 small onion, thinly sliced
- 2 portabella mushrooms
- 1⁄2 cup beef broth
- 2 teaspoons dried tarragon
- 5 canned artichoke hearts, quartered
- 1⁄2 cup brandy or 1/2 cup rum
- 1⁄4 cup lemon juice
directions
- Pound chicken breasts to 1/2 inch thickness.
- Coat chicken with flour, and add salt and pepper to your taste.
- In a heavy skillet, heat 1 tablespoon olive oil over medium heat.
- Place chicken in pan, brown on both sides, and cook through; this will take about 6 to 8 minutes.
- Remove from pan, and set aside.
- Add remaining 1 tablespoon olive oil, and saute onions and sliced mushrooms over medium heat for 5 to 10 minutes.
- Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently.
- Stir in brandy or rum, and simmer for an additional 2 to 3 minutes.
- Return chicken to the pan, and heat through for 5 to 10 minutes.
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Reviews
-
I liked this alright - but the tarragon was REALLY strong. I think I would have preferred to have only added 1/2 - 1 tablespoon instead of the full 2 tablespoons. Also, as I am not an artichoke fan, I used green beans instead, and they worked fine. If there had been less tarragon, I think I would have really liked it. I will probably try it again with those modifications.
RECIPE SUBMITTED BY
ms.susan
Canada