About this recipe:Chicken breasts are pan fried and then combined with tinned artichoke hearts, fresh mushrooms and lemon juice. Serve over pasta or rice for a delicious dinner.
125g plain flour
1/2 teaspoon paprika
salt and pepper to taste
450g skinless chicken breast fillets - cut into thin strips
4 tablespoons olive oil
120g fresh mushrooms, sliced
60ml lemon juice
180ml chicken stock
1/2 teaspoon garlic granules
1 (400g) tin artichoke hearts, drained and quartered
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Method Prep:15min › Cook:15min › Ready in:30min
In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
Heat oil in a large frying pan over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from frying pan, and set aside.
To frying pan, add mushrooms, lemon juice and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic granules. Return chicken to the frying pan, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.