Chicken With Portobello Mushrooms and Artichokes recipe

4 servings

4 skinless, boneless chicken breast halves

2 tablespoons olive oil

1/4 cup all-purpose flour

salt and pepper to taste

1 small onion, thinly sliced

2 portobello mushrooms

1/2 cup beef broth

2 teaspoons dried tarragon

5 canned quartered artichoke hearts

1/2 cup brandy

1/4 cup lemon juice

Lightly pound chicken breasts to even thickness.

Dust chicken with flour, and add salt and pepper to your taste.

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.

Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.

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.