Ingredients Jump to Instructions ↓

  1. 4 skinless, boneless chicken breast halves

  2. 2 tablespoons olive oil

  3. 1/4 cup all-purpose flour salt and pepper to taste

  4. 1 small onion, thinly sliced

  5. 2 portobello mushrooms

  6. 1/2 cup beef broth

  7. 2 teaspoons dried tarragon

  8. 5 canned quartered artichoke hearts

  9. 1/2 cup brandy

  10. 1/4 cup lemon juice

Instructions Jump to Ingredients ↑

  1. 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.


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