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This recipe for CHICKEN with LEMON, MUSHROOMS & ARTICHOKES, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, March 27, 2008


4 boneless, skinless chicken breasts
juice from one lemon
4 Tbsp butter
1/4 cup olive oil
1 clove garlic, minced
1/2 cup flour
1/2# slice mushrooms
1/2 cup sliced green onions
1/2 cup white wine
1 cup heavy cream
1 cup chicken broth
1 can artichoke hearts, quartered
1/2 tsp crushed red pepper
1/2 tsp black pepper
1 tsp salt
1 Tbsp basil
1# linguine
Parmesan cheese

Cut chicken breasts into strips, and marinate overnight in the lemon juice. In a large skillet, melt butter and oil. Dredge chicken in flour, and add to hot oil mixture. Saute until chicken is done, about 5 minutes. Remove from pan and set aside. Saute mushrooms, garlic, and green onions for 3 minutes. Remove from pan. Add wine and deglaze pan. Reduce for 1 minute. Add cream and broth and simmer for 2 minutes. Return chicken, mushrooms, garlic, and onions to pan. Add artichokes, red pepper, black pepper, salt and basil, and simmer for 3 minutes. Serve over linguine, and sprinkle with Parmesan cheese.

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