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Lemon Artichoke Chicken

Yields2 Servings

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

chef girl rv

 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

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.


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


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


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


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.


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.


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

Nutrition Facts

Servings 2