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This variation on the original uses mushrooms and artichoke hearts as a tasty twist. Yum! Serve over pasta or rice. White wine or water may be substituted for chicken broth.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon paprika
- 1 pinch salt and pepper to taste
- 1 pound skinless, boneless chicken breast halves – cut into thin strips
- ¼ cup vegetable oil
- 4 ounces fresh mushrooms, sliced
- ¼ cup lemon juice
- ¾ cup chicken stock
- ½ teaspoon garlic powder
- 1 (14 ounce) can artichoke hearts, drained and quartered
Directions
Step 1
In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
Step 2
Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
Step 3
To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 444 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat3g | 15% |
| Cholesterol69mg | 23% |
| Sodium786mg | 34% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber5g | 17% |
| Total Sugars1g | |
| Protein33g | |
| Vitamin C21mg | 103% |
| Calcium21mg | 2% |
| Iron3mg | 14% |
| Potassium364mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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