Ingredients:
2 tablespoons olive oil
1/2 medium onions, sliced
2 cloves garlic, crushed
1 lb boneless skinless chicken breasts, chopped
6 ounces button mushrooms, halved
2 tablespoons flour
1 cup chicken broth
1/4 cup dry white wine or 1/4 cup chicken broth
1 lemons, juice of
1 grated lemons, zest of
1 (6 ounce) jars marinated artichokes, drained and halved
salt and pepper
2 tablespoons capers, to taste
Directions:
Heat the olive oil in a large skillet.
Add the onion and garlic and cook for three minutes.
Add the chicken and cook until lightly browned.
Add the mushrooms and cook 2 minuts more.
Add the flour and cook 1 minute, stirring.
Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
Add the artichokes.
Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
Season with salt and pepper.
Serve the chicken and sauce over linguini or rice and garnish with the capers.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.