Yeah. It’s kind of a long title. But every single ingredient in the title plays an important role in making this dish delicious. I particularly love artichokes. I’m scared of cooking fresh artichokes because they intimidate me. There, I said it. Fresh artichokes frighten me.
I’ve gone so far as to pick one up in the grocery store but then promptly put it back in the bin. I have no doubt that if I ever get over my irrational fear of fresh artichokes – I’ll love cooking with them. And probably be upset that it took me so long to do so.
In the meantime, canned artichokes continue to work well for me. They’re easy and convenient. Aren’t I doing a great job of justifying using them? I surely think so!
This dish pairs nicely with a parmesan orzo dish that I’ll share with you on Friday. The orzo soaks up the tangy lemon sauce so beautifully. In fact, I’ve made this without the chicken to pass as a vegetarian meal for a meat eater. For a true vegetarian, you’d need to replace the chicken broth with vegetarian broth. I’ve also paired it with a nice medium-rare steak as well.
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CHICKEN WITH ARTICHOKE MUSHROOM LEMON SAUCE
Adapted from For the Loving of Cooking
- 1 lb chicken breasts
- 1/2 cup olive oil
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/2 teaspoon oregano, dried
- Juice of 1/2 lemon
- Zest of 1/2 to 1 lemon
Artichoke Mushroom Lemon Sauce:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, chopped
- 8 oz fresh sliced crimini mushrooms
- 2 garlic cloves, minced
- 1/4 cup dry sherry (OPTIONAL)
- 1 3/4 cups chicken broth
- 1 can of artichoke hearts, drained and cut in half
- 1 lemon
- 1 teaspoon dried thyme
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons parsley, roughly chopped
- For Chicken Marinade: Mix together olive oil, garlic, salt, oregano, lemon, and lemon zest and pour into a ziploc bag. Add chicken. Turn to coat chicken in marinade. Refrigerate 1-3 hours.
- Remove chicken from marinade and sear 3-4 minutes on each side in a oven proof skillet over medium-high heat.
- Place chicken in a preheated 400 degree oven for 20-30 minutes. Remove chicken and cover tightly with aluminum foil. Allow it to rest for 10 minutes to finish cooking and juices to redistribute.
- While chicken is baking, prep all your veggies and begin making the sauce when you remove the chicken from the oven.
- Heat a skillet with olive oil and butter over medium-high heat. Add shallots and cook for 1 minute.
- Add garlic and cook for 30 seconds. Next add sliced mushrooms and cook for 2-3 minutes until mostly softened.
- Pour in sherry, if using, and cook for another minute until sherry is reduced by half.
- Add chicken broth, artichokes, lemon juice and thyme and bring to a boil. Cook for 5-7 minutes.
- Mix 1 tablespoon of cornstarch and 1 tablespoon of water in a small dish. Stir until smooth. Add to sauce and stir until fully incorporated. Let it cook for another minute or two.
- To serve: Slice chicken breasts and smother with artichoke mushroom lemon sauce. Sprinkle chopped parsley over dish.
- Sherry adds a nice flavor dimension but is optional. If you chose not to add sherry, use 2 cups of chicken broth instead 1 3/4 cups.
- If after your chicken rests, it is not fully cooked (i.e. 160-165 degrees F) then finish cooking in the sauce.