This Lemon Artichoke Chicken recipe will have your taste buds watering and will quickly become a regular dish at your dinner table.

Yields2 Servings

 2 tsp olive oil
 1 large chicken breast sliced in half to make 2 thin breasts
 ½ can artichoke hearts, sliced in half
 ¼ lb mushrooms, cut in fourths
 6 sliced sun-dried tomatoes
 1 cup chicken stock
 ½ lemon juiced
 2 tbsp cornstarch or arrowroot powder

1

Heat a skillet to medium and add 1 tsp oil. Season the chicken with salt and pepper on both sides. Cook the chicken on both sides until almost cooked through. Remove to plate and cover with aluminum foil.

2

Add the remaining tsp of oil and cook the artichokes, mushrooms and sun-dried tomatoes for about 7 minutes, until mushrooms are browned.

3

Stir in the chicken stock, scraping up any browned bits from the bottom of the skillet.

4

Whisk together the lemon juice and cornstarch until no clumps remain.

5

Slowly add the lemon mixture to the skillet while stirring at the same time. This is important or you will have clumps in your dish.

6

Bring to a boil and then reduce to a simmer. Add the chicken back in, submerging them into the sauce until almost covered. Cook for 3 minutes, then flip the chicken and cook for 3 more minutes. Add more chicken stock if there isn't enough sauce or if it's too thick.

7

Compliments of The Betty Rocker (with the addition of mushrooms)

Ingredients

 2 tsp olive oil
 1 large chicken breast sliced in half to make 2 thin breasts
 ½ can artichoke hearts, sliced in half
 ¼ lb mushrooms, cut in fourths
 6 sliced sun-dried tomatoes
 1 cup chicken stock
 ½ lemon juiced
 2 tbsp cornstarch or arrowroot powder

Directions

1

Heat a skillet to medium and add 1 tsp oil. Season the chicken with salt and pepper on both sides. Cook the chicken on both sides until almost cooked through. Remove to plate and cover with aluminum foil.

2

Add the remaining tsp of oil and cook the artichokes, mushrooms and sun-dried tomatoes for about 7 minutes, until mushrooms are browned.

3

Stir in the chicken stock, scraping up any browned bits from the bottom of the skillet.

4

Whisk together the lemon juice and cornstarch until no clumps remain.

5

Slowly add the lemon mixture to the skillet while stirring at the same time. This is important or you will have clumps in your dish.

6

Bring to a boil and then reduce to a simmer. Add the chicken back in, submerging them into the sauce until almost covered. Cook for 3 minutes, then flip the chicken and cook for 3 more minutes. Add more chicken stock if there isn't enough sauce or if it's too thick.

7

Compliments of The Betty Rocker (with the addition of mushrooms)

Lemon Artichoke Chicken