Chicken Scallopini with Mushrooms and Artichokes

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Serves 4 | Prep/Cook Time: 20 Min
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Calories
360
Protein
39g
Sodium
690mg
Sat.Fat
5g
Sugar
3g
INGREDIENTS
1 package PERDUE® HARVESTLAND® ORGANIC Boneless Skinless Chicken Breasts, Thin Sliced or PERDUE® FRESH CUTS™ Thin Sliced Chicken Breasts
3 tbsp olive oil, divided
1/2 tsp salt
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
INSTRUCTIONS
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STEP 2: 
Add
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.
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STEP 3: 
Deglaze
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.
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STEP 1: 
Saute
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.
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STEP 4: 
Serve
Remove the skillet from the heat and whisk the butter and chopped parsley. Pour the sauce over the chicken. Serve with buttered spaghetti.
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If needed, sauté the chicken in batches to avoid overcrowding.

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