Chicken with Mushroom and Artichoke
Chicken with Mushroom and Artichoke is a classic Italian recipe. We’ve had versions of this dish in various restaurants across the country. The chicken breasts are always thin cutlets, and the sauce has a nice lemon flavor, which compliments the mushrooms and artichokes. It’s the lemony sauce which makes the difference. The chicken is seasoned with our Lemon Pepper No Salt Seasoning which adds an extra lemon flavor. The result is a very savory dish which will have your guests asking for seconds.
For a side dish, we’ve had plain pasta or pasta topped with a nice marinara sauce. We usually like to serve the chicken on a bed of spaghetti or linguine.
2 Boneless Skinless Chicken Breasts
2 Tablespoons Sheffield’s Lemon Pepper-No Salt Seasoning
2 Tablespoons All-purpose Flour
2 Tablespoons Extra Virgin Olive Oil
2 Garlic Cloves, Minced
8 Ounces Mushrooms, Thinly Sliced
¼ Cup Dry White Wine
Juice from One Fresh Lemon, about ¼ Cup
Zest from One Lemon
1 Cup Low-sodium Chicken Broth
1 Jar Marinated Artichoke Hearts (About 12 Oz) Drained. Quartered if not already cut.
1 Tablespoon Chopped Flat-leaf Parsley, Plus More for Garnish
Salt to taste
Cooked Linguine for Serving
Slice the chicken breasts in half. Carefully pound them to about ¼” thick, so you will have 4 chicken cutlet pieces. Season the chicken breasts on both sides with the Lemon Pepper No Salt Seasoning. Gentle rub in so the seasoning sticks. Dredge lightly in the flour, and shake off any excess. Set aside.
Heat a large skillet over medium-high heat. Add the olive oil and swirl around to coat the skillet bottom. When the oil starts to shimmer, add the chicken pieces to the pan. Cook about 2 to 3 minutes until golden brown on one side. Flip over and repeat with the second side. Watch so they don’t burn. Transfer to a large plate. Lightly cover with foil to keep warm.
Add the mushrooms to the pan. Add another teaspoon or two of oil if needed. Cook about 2 to 3 minutes so the mushrooms sear a bit on one side. Add the garlic, stir and let cook for a minute. Add the white wine and using a spatula, stir the mushrooms and scrape off any bits, deglazing the bottom of the pan. Cook the mushrooms for 3 to 4 minutes and they have softened some. Add the chicken broth, lemon juice, lemon zest and artichokes. Gently stir. Bring to a boil then reduce to a simmer. Add any salt to taste. Let simmer for 3 to 4 minutes to reduce a bit. Add the chicken and the parsley to the pan. Let reheat for a couple minutes and serve immediately.
Serve the chicken with some of the mushrooms and artichokes. Spoon the lemon sauce over the chicken, and garnish with parsley. You can serve over a bed of spaghetti or linguine, or with a side of pasta.