I am sticking with the chicken, lemon and artichokes theme from the last recipe I posted. I have to admit, it is one of my favorite flavor profiles. This recipe is healthy and easy and tastes great as leftovers, too. The recipe is from my mom which she adapted from 365 Ways to Cook Chicken.
4 skinless, boneless chicken breast halves, pounded to 1/4" thickness, OR 1.25-1.5 lb chicken tenders, cut into 2 inch pieces
3 tablespoons olive oil, divided
1 clove garlic, minced
1/2 lb baby bella or white mushrooms, sliced
1/2 lemon, thinly sliced
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or more to taste
1/4 teaspoon dried oregano
1/2 cup dry white wine
1 14oz can whole artichokes, drained and cut into quarters
Heat 2 tablespoons olive oil in large skillet over medium heat. Add chicken and cook 2 to 3 minutes per side, until opaque. Remove chicken, keep warm.
Add 1 tablespoon of olive oil to the pan and heat. Add garlic, lemon and mushrooms and cook 3 to 5 minutes until tender. Sprinkle with flour, salt, pepper, and oregano. Cook, stirring, 1 minute. Add wine, bring to a boil, stir until mixture thickens. Add drained and quartered artichokes and return chicken to pan. Simmer 2 minutes until heated through.
Garnish with sliced lemons from the other half lemon and fresh parsley, if desired.
Points Plus 8 (based on using 1.25 lb chicken breasts)