Ingredients:
- style="line-height: 200%;">3 (6 oz) chicken breasts
- style="line-height: 200%;">1 cup fresh sliced mushrooms
- style="line-height: 200%;">1 tablespoon oil
- style="line-height: 200%;">1 tablespoon capers
- style="line-height: 200%;">¼ cup quartered artichoke hearts
- style="line-height: 200%;">1 tablespoon minced garlic
- style="line-height: 200%;">1 cup chicken stock, ½ cup white wine
- style="line-height: 200%;">Pinch of minced fresh parsley
- style="line-height: 200%;">2 tablespoons cornstarch
- style="line-height: 200%;">¼ cup cold water
- style="line-height: 200%;">Salt and pepper to taste
- style="line-height: 200%;">1 lemon cut in half
Directions:
- Butterfly the chicken so you have six 3 oz pieces then season with salt and pepper.
- In a hot sauté pan, carefully add the oil then place the six pieces of chicken in the hot pan.
- Flip chicken over after about 1 minute then add the sliced mushrooms, artichokes, capers, and garlic.
- Cook for another minute then add the white wine.
- Once that reduces by about half (1 minute), add the chicken stock.
- While that is simmering, mix the cornstarch and water together and slowly add to the sauce until you get the correct consistency.
- Once it is thickened to your liking, add the fresh parsley, squeeze in the lemon, and serve with your favorite side dish.