My Lime Green Kitchen

This is an easy meat dish that tastes like something found in a nice restaurant.  If you don’t like artichokes or just don’t want to pay the price for them, it hardly affects this dish at all to leave them out.  When I don’t use the artichokes, I had a tablespoon of lemon juice just to give it a different flavor.

Ingredients:

4 boneless, skinless chicken breasts
Seasoned Salt (I use Slap Ya Mama or Ball’s Cajun Seasoning)
1/2 stick butter, melted
1/4 c. olive oil
1 can artichoke hearts (or bottoms)
8 oz. mushrooms, sliced
1/3 c. brandy or sherry
1 c. chicken broth
3 T. flour

Directions:

Pound chicken breasts to about half their original thickness.  Sprinkle chicken with seasoned salt.

Melt butter, along with olive oil.  Brown chicken.

Transfer chicken to baking dish.

Drain artichokes and spread on top of chicken breasts.

Saute mushrooms in oil and butter left in pan.

Sprinkle flour over mushrooms.  Stir til blended, breaking up any lumps.

Gradually add chicken broth and brandy or sherry, stirring and simmering about 5 minutes.

Pour over chicken, bake uncovered at 375° for 45 minutes.

Serve over buttered pasta.

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