|Chicken in Creamy Lemon, Artichoke and Mushroom Sauce|
Thin chicken cutlets in a sumptuous lemon, artichoke and mushroom sauce...Mmmm, just what I was craving! Recently, my husband and I were walking down the street in our neighborhood perusing menus at all the Italian restaurants looking for something to eat. Of course the "chicken in lemon sauce over pasta" dishes always draw my attention but I never order them for fear of the high fat content. So, no wonder when I was thinking of something to make at home shortly thereafter, the thought of a creamy lemon sauce kept creeping into my head.
The brightness and tang from fresh squeezed lemon juice really makes for a great sauce and complements chicken nicely. Marinated artichoke hearts and fresh mushrooms only added to the beauty, texture and flavor of this dish. I used a minimal amount of cream which made for a little bit of a thinner sauce, but I thought it was perfect. I also opted to leave out the pat of butter that is often used to finish sauces, which made it a little healthier, too.
Lastly, I chose to serve it with fresh steamed broccoletti with a nice squeeze of lemon, instead of heavy pasta. It was a delicious meal that felt more decadent than it was. And the thin cutlets cook quickly so this dish was easy to put on the table in under 30 minutes.
Chicken in Creamy Lemon, Artichoke and Mushroom Sauce
1 lb. organic chicken breast *cutlets (*see Cook's note)
fresh cracked pepper
1 Tablespoon extra-virgin olive oil
6 ounces organic chicken broth
juice of 1 lemon
4 ounces heavy cream
6 ounce jar marinated artichoke hearts, drained
1 1/2 cups sliced fresh mushrooms
2 Tablespoons all-purpose flour
Season the chicken cutlets with salt and pepper on both sides.
*Cook's note: If you can't find chicken cutlets, just buy regular boneless skinless breasts and cut horizontally through the middle to make two thin pieces.
Heat a large skillet to medium-high and add olive oil, then add the chicken and lightly brown on both sides - about 2-3 minutes per side. Remove from skillet and set aside.
Using the same skillet you cooked the chicken in, turn the heat down to medium and the add chicken broth and juice of the lemon. Stir and gently scrape bottom of pan to get all the little bits of flavor loose. Add the cream and stir or whisk to combine, then allow to come to a simmer. Sprinkle in the flour and stir continuously until sauce begins to thicken - several minutes.
Next add the artichoke hearts and mushrooms and allow to cook for a few minutes until the mushrooms start to soften slightly. Last, add back in the chicken and allow to cook together for a few more minutes. Taste for seasoning and add additional salt and pepper if desired.
Serve alongside steamed vegetables. Or if you want to splurge a little - serve over a bed of whole wheat angel hair pasta along with a side salad.