Ingredients
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2 tablespoons olive oil
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1/2 medium onion, sliced
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2 cloves garlic, crushed
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6 ounces button mushrooms, halved
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2 tablespoons flour
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1 cup chicken broth
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1/4 cup dry white wine or 1/4 cup chicken broth
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1 lemon, juice of
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1 grated lemon, zest of
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salt and pepper
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2 tablespoons capers, to taste
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1 lb boneless skinless chicken breast, chopped
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1 (6 ounce) jar marinated artichokes, drained and halved
Instructions
- 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.