7/30/11

Chicken in Creamy Lemon, Artichoke and Mushroom Sauce

Chicken in Creamy Lemon, Artichoke and Mushroom Sauce

Thin chicken cutlets in a sumptuous lemon, artichoke and mushroom sauce...Mmmm, just what I was craving! Recently, my husband and I were walking down the street in our neighborhood perusing menus at all the Italian restaurants looking for something to eat. Of course the "chicken in lemon sauce over pasta" dishes always draw my attention but I never order them for fear of the high fat content. So, no wonder when I was thinking of something to make at home shortly thereafter, the thought of a creamy lemon sauce kept creeping into my head.

The brightness and tang from fresh squeezed lemon juice really makes for a great sauce and complements chicken nicely. Marinated artichoke hearts and fresh mushrooms only added to the beauty, texture and flavor of this dish. I used a minimal amount of cream which made for a little bit of a thinner sauce, but I thought it was perfect. I also opted to leave out the pat of butter that is often used to finish sauces, which made it a little healthier, too.

Lastly, I chose to serve it with fresh steamed broccoletti with a  nice squeeze of lemon, instead of heavy pasta. It was a delicious meal that felt more decadent than it was. And the thin cutlets cook quickly so this dish was easy to put on the table in under 30 minutes.


Chicken in Creamy Lemon, Artichoke and Mushroom Sauce

Serves 4

Ingredients:
1 lb. organic chicken breast *cutlets (*see Cook's note) 
kosher salt
fresh cracked pepper
1 Tablespoon extra-virgin olive oil
6 ounces organic chicken broth
juice of 1 lemon
4 ounces heavy cream
6 ounce jar marinated artichoke hearts, drained
1 1/2 cups sliced fresh mushrooms
2 Tablespoons all-purpose flour

Season the chicken cutlets with salt and pepper on both sides.
*Cook's note:  If you can't find chicken cutlets, just buy regular boneless skinless breasts and cut horizontally through the middle to make two thin pieces.


Heat a large skillet to medium-high and add olive oil, then add the chicken and lightly brown on both sides - about 2-3 minutes per side. Remove from skillet and set aside.


Using the same skillet you cooked the chicken in, turn the heat down to medium and the add chicken broth and juice of the lemon. Stir and gently scrape bottom of pan to get all the little bits of flavor loose. Add the cream and stir or whisk to combine, then allow to come to a simmer. Sprinkle in the flour and stir continuously until sauce begins to thicken - several minutes.

Next add the artichoke hearts and mushrooms and allow to cook for a few minutes until the mushrooms start to soften slightly.  Last, add back in the chicken and allow to cook together for a few more minutes. Taste for seasoning and add additional salt and pepper if desired.


Serve alongside steamed vegetables. Or if you want to splurge a little - serve over a bed of whole wheat angel hair pasta along with a side salad.


24 comments:

  1. Wow, that looks absolutely delicious, will have to try this soon,you've been buzzed!

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  2. I just had an italian meal with artichokes and they are delicious in cream sauce! This lemon sauce looks really tasty-bookmarked. Yum!

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  3. Yum! I love lemon cream sauces but, I don't eat them as often as I'd like due to the waistline watching :-) However, I do have a great substitution for the cream--low fat yogurt! It does the same job and adds a slight twang to the sauce. Yay!

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  4. Great idea Hester! I love Greek yogurt but never thought to try it in my lemon sauce. I'll definitely try it next time!

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  5. Yes I think too it must be a good idea to use yoghurt.Never done it before..will be interesting

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  6. Gorgeous dish, your pictures really show off the recipe. Buzz!!

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  7. That sauce sounds so good. My mouth is literally watering. I love mushrooms and chicken, especially in a creamy sauce! :)

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  8. I love lemon and cream sauces. The tanginess of the lemon always fools me into thinking it's healthier than it is.

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  9. I know what I am making for dinner tonight!!! This looks so good. I love lemon in my dishes such a great flavor!

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  10. Thanks for the healthier cream sauce recipe. The dish looks great with the artichoke and mushrooms. This will be a week night meal one day this week for me.

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  11. Congrats on a well deserved Top 9!! I love everything about these guys... the lemon is such a hit for me. Nicely done!

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  12. Looks delicious! Congrats on top 9. We have been cutting down on the "cream" at our house and this recipe has just enough. That last photo is beautiful. - Megan

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  13. Oh this looks amazing... I need to make this ASAP!

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  14. I was just looking for a chicken recipe. I'm glad I found this. It looks scrumptious. I love brocoletti too, such a great side.

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  15. LOOKS DELIGHTFUL! I can't wait to try it. I'm posting the Honey Lime Chicken on my site tomorrow. Thanks for introducing me to it.

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  16. I made this last night and it was amazing. Instead of the heave cream I used half-n-half as that is what I had in the house (for my coffee) and the sauce was a little thinner, but still tasted great! Thanks for yet another fabulous recipe.

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  17. I have all these ingredients in hand except for the artichoke hearts. I have asparagus. I think that will work.

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  18. This recipe was delicious and so easy to make!! My husband and I LOVED it!

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  19. My reward is looking over at my wife's plate and it is nearly spotless. Great recipe, it's easy and quite tastey.

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  20. I made this today and LOVED it. It's light and fresh tasting. Thank you for a great, easy recipe. I only used half a lemon and served over angle hair with sauteed string beans. YUM!

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  21. Made this tonight with chicken breasts and it was just delicious!!! Everyone loved it and can’t wait to make again! Thanks!

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