AnnetteChicken Scallopini with Mushrooms and Artichokes
In The Fresh Meat Case
Chicken Scallopini with Mushrooms and Artichokes
In The Fresh Meat Case
PREP TIME: 5min COOK TIME: 15min
Serves 4
- 360
Calories - 39g
Protein - 690mg
Sodium - 5g
Sat. Fat - 3g
Sugar 
Ingredients
1 pkg. PERDUE® Thin Sliced Boneless Skinless Chicken BreastsorPERDUE® HARVESTLAND® Organic Boneless Skinless Chicken Breasts Thin Sliced
3 tbsp. olive oil, divided
1/2 tsp. salt
1/4 tsp. black pepper
1 (8 oz.) box of cremini or button mushrooms, sliced
1 (14 oz.) can artichoke heart quarters, drained
3/4 cup chicken broth
1 lemon zested and juiced
2 tbsp. unsalted butter
2 tbsp. chopped parsley
Step 1
Sauté
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°F. Transfer chicken to a plate and keep warm.
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.
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.
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.
TIP
TIP: If needed, sauté the chicken in batches to avoid overcrowding.
225 MIN
