Post by marybarker on Feb 25, 2006 21:33:27 GMT -5
I found this recipe on Allrecipes.com and modified it, to the best of my ability, to make it Core.
[shadow=red,left,300]Enjoy![/shadow]
Chicken with Mushrooms & Artichokes
4 boneless, skinless chicken breast halves
Olive Oil
1/3 c. cream of wheat
salt & pepper to taste
poultry seasoning to taste
lemon pepper to taste
1 onion sliced thinly
8 oz. sliced mushrooms
1 c. beef broth
2 t. dried tarragon
1 can quartered artichoke hearts, drained
1/4 c. lemon juice
Pound chicken breasts to an even thickness (about 1/4" ). On a plate mix cream of wheat, salt, pepper, poultry seasoning and lemon pepper to your taste. Dredge chicken in coating to coat.
In a non-stick skillet, over medium heat, cook chicken pieces, in olive oil, 4-5 minutes per side till cooked through. Take from pan and set aside.
Drizzle a bit more olive oil in your non-stick skillet if necessary and then saute mushrooms and onions for about 5 minutes till browning and beginning to caramelize.
Add broth, tarragon, artichokes and lemon juice to mushrom/onion mixutre and stir gently. Let it come back to temperature. When the liquid is to the point of simmering, add the chicken back to the skillet and allow to simmer altogether to heat the chicken back up.
When I made this the chicken turned out very tender and crunchy on the outside. The sauce was thin, but had a good touch of acidity. Next time I might add some black olives!
[shadow=red,left,300]Enjoy![/shadow]
Chicken with Mushrooms & Artichokes
4 boneless, skinless chicken breast halves
Olive Oil
1/3 c. cream of wheat
salt & pepper to taste
poultry seasoning to taste
lemon pepper to taste
1 onion sliced thinly
8 oz. sliced mushrooms
1 c. beef broth
2 t. dried tarragon
1 can quartered artichoke hearts, drained
1/4 c. lemon juice
Pound chicken breasts to an even thickness (about 1/4" ). On a plate mix cream of wheat, salt, pepper, poultry seasoning and lemon pepper to your taste. Dredge chicken in coating to coat.
In a non-stick skillet, over medium heat, cook chicken pieces, in olive oil, 4-5 minutes per side till cooked through. Take from pan and set aside.
Drizzle a bit more olive oil in your non-stick skillet if necessary and then saute mushrooms and onions for about 5 minutes till browning and beginning to caramelize.
Add broth, tarragon, artichokes and lemon juice to mushrom/onion mixutre and stir gently. Let it come back to temperature. When the liquid is to the point of simmering, add the chicken back to the skillet and allow to simmer altogether to heat the chicken back up.
When I made this the chicken turned out very tender and crunchy on the outside. The sauce was thin, but had a good touch of acidity. Next time I might add some black olives!
