Dust boneless chicken breasts with a seasoned flour, then saute and serve with an aromatic sauce of portobello mushrooms, onions, broth, lemon juice, tarragon and artichokes. A dash of brandy deepens the earthy flavors.
INGREDIENTS (for 4 servings):
- 4 skinless, boneless chicken breast halves
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- salt and pepper to taste
- 1 small onion, thinly sliced
- 2 portobello mushrooms
- 1/2 cup beef broth
- 2 teaspoons dried tarragon
- 5 canned quartered artichoke hearts
- 1/2 cup brandy
- 1/4 cup lemon juice
Lightly pound chicken breasts to even thickness. Dust 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 8 to 10 minutes. Remove from pan, and set aside.
Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.
Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently. Stir in brandy, and simmer for an additional 2 to 3 minutes. Return chicken to the pan, and heat through.