We had friends over the other night and I wanted to try something new. The beauty of this dish is a) most of it can be prepared in advance and b) the actual cooking time is very short.
6 thinly sliced pieces of chicken breast
1/2 C. flour
1 tbs. garlic powder
1 tsp. black pepper
1 tsp. 4S seasoning or Adobo salt
zest from 1 lemon
1 can artichoke hearts, sliced
1 C. sliced mushrooms
juice from 1 lemon
1/2 C. white wine
1/2 C. water or chicken stock
2 Tbs. olive oil
2 Tbs. unsalted butter
1/2 C. flat leaf parsley, chopped for garnish
Preheat oven to 375. Add oil and 1 Tbs. butter to a large nonstick saute pan on medium heat. On a plate, combine flour, garlic powder, black pepper, seasoning salt and lemon zest. Dredge chicken pieces in flour and set aside. When butter has melted, add 2-3 pieces of chicken to the pan and saute for 2 minutes per side. Remove chicken and place in a casserole pan. Continue sauteing chicken. Once all chicken pieces have been sauteed, place casserole pan in the oven, covered with foil.
In the same pan, add 2 tbs. of the flour mixture with remaining butter. Stir for 1 minute. Add white wine and water and stir until sauce thickens. If sauce is too thick add a little more water. Add mushrooms and artichoke hearts and cook for 2 minutes or until mushrooms have just softened. Remove chicken from the oven and pour sauce over pan. Garnish with parsley before serving.
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