chicken artichoke mushroom recipe

I recently figured out a new recipe that I’m really loving. This chicken artichoke mushroom recipe is so good AND super simple.

The recipe below is just for two, but you can add more chicken and easily stretch this to four. I also kept our portion high on veggies. Based on how much you have mushroom and artichoke fans in your house, you might need to up the veggies too, or you could be fine as is.

Chicken Artichoke Mushroom Recipe

Serves 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

 

Ingredients:

2 chicken breasts

¼ cup of breadcrumbs, for dredging

½ tbsp. olive oil

8 oz. container of fresh sliced mushrooms

12 oz. frozen artichoke hearts, quartered (I get mine at Trader Joe’s, but if you can’t find frozen, use canned and drain)

1 cup of low sodium chicken broth

1/3 cup of lemon juice

½ tbsp. of ghee (or sub with butter)

 

 

Directions:

Place breadcrumbs on a shallow plate.

Pour 1/2 tablespoon olive oil in a hot non-stick skillet over medium-high heat. Dredge chicken cutlets into bread crumb mixture, shake off excess, and carefully place into hot skillet. Brown chicken for approximately 4-5 minutes on each side. Season with extra fresh ground pepper if desired. Once the chicken is browned, take out of pan and place on a plate.

Add mushrooms to skillet and start to sauté. Cook for about 3-5 minutes, or until mushrooms start to brown and soften.

Add artichoke hearts, lemon juice, and chicken stock.

Place chicken back into the pan and let everything cook together, gently stirring sauce over chicken. Cook uncovered over medium-low heat for approximately 8 minutes.

The sauce will thicken only slightly. Add ghee at the end of the cooking process and gently toss.

To serve, spoon additional sauce over chicken and vegetables.

Serve with quinoa and enjoy!