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Chicken With Portobello Mushrooms and Artichokes

Rated as 4.15 out of 5 Stars
0

"I asked the man in my life which of my recipes he loved. He knew instantly, but had to describe it since I usually don't name my recipes! It didn't take long before I figured out 'the one with that great sauce' and the smile he gave me, meant this one."
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Ingredients

35 m servings 344
Original recipe yields 4 servings

Directions

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  1. Lightly pound chicken breasts to even thickness. Dust chicken with flour, and add salt and pepper to your taste.
  2. In a heavy skillet, heat 1 tablespoon olive oil over medium heat. Place chicken in pan, brown on both sides, and cook through; this will take about 8 to 10 minutes. Remove from pan, and set aside.
  3. Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.
  4. Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently. Stir in brandy, and simmer for an additional 2 to 3 minutes. Return chicken to the pan, and heat through.

Nutrition Facts


Per Serving: 344 calories; 8.6 13.7 30.9 68 290 Full nutrition

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Reviews

Read all reviews 57
  1. 80 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I took this recipe to a friends home, and all the guests (4 other couples) also use AllRecipes, and we voted this recipe BEST OF SHOW! Directions don't say what to do with the portobello mushro...

Most helpful critical review

This was quite bland. I expected it to have much more flavor. Next time I will stir in a little heavy cream at the end and add some salt and pepper.

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I took this recipe to a friends home, and all the guests (4 other couples) also use AllRecipes, and we voted this recipe BEST OF SHOW! Directions don't say what to do with the portobello mushro...

This was an Awesome meal! Thank you for putting it on here! I made this using all beef stock (1 cup) rather than using the brandy, and I used tenderized pork chops rather than chicken. The fl...

This was absolutely lovely as a imprompt company dinner. I used good quality Italian style artichoke hearts because they generally have better taste than canned ones. Grated fresh Parmesan che...

This recipe is delicious! Thank you! I've made it several times; it's definitely a favorite. Very simple and versatile recipe. Fantastic paired with just about anything. I'd recommend serving ov...

Had to modify this recipe to make it fit Weight Watchers Core program. Instead of flour, I used seasoned cream of wheat (added poultry seasoning and lemon pepper along with the salt and pepper)....

The sauce really makes this dish. The combination of beef broth and the tanginess of the lemon and artichokes make this extraordinarily good. I didn't have the brandy and used another 1/2 cup ...

I just made this for my boyfriend for Valentine's Day. Just a few days prior we dined at a wonderful French bistro in town, and he said this was better than the food we ate there!! He loved it...

I ad-libbed with this recipe, as I wanted to bake it in the oven, and didn't have all of the ingredients the recipe called for. For instance, I substituted scotch whiskey for the brandy and norm...

I changed things a bit and loved the end result. used thyme intead of tarragon because I'm not big into tarragon and I used white wine instead of the brandy. I added 1/2 cup heavy cream in the ...