Ingredients4 - 6/7 oz boneless skinless chicken breasts
1/2 cup flour
2 lg eggs
3/4 c bread crumbs
2 tbs garlic(chopped)
1 lb mixed mushrooms(your choice)
1 cup chicken stock
1/2 c heavy cream
4 large artichoke hearts(store bought is fine just rinse well and drain)
1 tbs fresh lemon
2 tbs chopped green onions
Preheat oven to 350. Season each chicken breast. Set up a breading station of flour,egg wash, and bread crumbs. Dredge the chicken into the flour then eggs then the bread crumbs. In a large skillet begin to heat the oil on medium high. Begin to cook the chicken until golden brown on both sides. (it will finish cooking in the oven. ) Clean the skillet and add more oil. Begin cooking the mushrooms for about 8 minutes. Add 2 tbs of flour to the mushrooms and cook for about 2 mins. Add the chicken stock and artichokes. Add the cream and lower the heat to med low until thickened. Check seasoning. Remove the chicken from the oven (about 18 mins later.) Place a chicken breast on the plate and top with the sauce and sprinkle with green onions.
Performed by Executive Chef Fred Genovese at Distinctive Vacuums and Appliances.