|1||package PERDUE® FRESH CUTS™ Thin Sliced Chicken Breasts or PERDUE® HARVESTLAND® ORGANIC Boneless Skinless Chicken Breasts, Thin Sliced|
|3||tbsp olive oil, divided|
|1/4||tsp black pepper|
|1||(8-ounce) box of cremini or button mushrooms, sliced|
|1||(14-ounce) can artichoke heart quarters, drained|
|3/4||cup chicken broth|
|1||lemon zested and juiced|
|2||tbsp unsalted butter|
|2||tbsp chopped parsley|
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper. Sauté for 2 to 3 minutes per side, until chicken is browned and cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F Transfer chicken to a plate and keep warm.
To the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and sauté for 2 to 3 minutes until golden. Add the artichokes and sauté another 2 minutes. Transfer the mushroom and artichokes to the platter with the chicken.
Deglaze the skillet, by adding the chicken broth, lemon juice and zest. Simmer for 2 to 3 minutes, stirring to scrape up all of the brown bits on the bottom of the pan.
Remove the skillet from the heat and whisk the butter and chopped parsley. Pour the sauce over the chicken. Serve with buttered spaghetti.
If needed, sauté the chicken in batches to avoid overcrowding.