Janet Schneider Recipe Collection
Lemon Chicken with Artichokes and Capers

Ingredients
2 tablespoons olive oil
1/2 medium onions sliced
2 cloves garlic, crushed
1 lb boneless skinless chicken breasts, chopped
6 ounces button mushrooms, halved
2 tablespoons flour
1 cup chicken broth 1/4 cup dry white wine or 1/4 cup chicken broth
1 lemons, juice of 1 grated lemons zest of
1 (6 ounce) jars marinated artichokes, drained and halved
salt and pepper
2 tablespoons capers, to taste

Heat the olive oil in a large skillet.
Add the onion and garlic and cook for three minutes.
Add the chicken and cook until lightly browned.
Add the mushrooms and cook 2 minuts more.
Add the flour and cook 1 minute, stirring.
Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
Return the skillet to the heat and bring to a boil, stirring until the liquid thickens.
Add the artichokes.
Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.

Season with salt and pepper.
Serve the chicken and sauce over linguini or rice and garnish with the capers.

Nutrition Facts
Serving Size: 1 (319 g)

Servings Per Recipe: 4

Amount Per Serving % Daily ValueCalories 263.6 Calories from Fat 79 30% Amount Per Serving % Daily ValueTotal Fat 8.8g 13% Saturated Fat 1.4g 7% Cholesterol 65.8mg 21% Sugars 2.3 g Sodium 536.7mg 22% Total Carbohydrate 12.9g 4% Dietary Fiber 3.2g 13% Sugars 2.3 g 9% Protein 31.0g 62%

Recipe Contributed by Maggie made this at Joyce's house.... really good!