CHICKEN SAUTE WITH ARTICHOKES AND SHITAKE MUSHROOMS

Chicken Saute with Artichokes and Shitake Mushrooms image

Categories Chicken

Number Of Ingredients 12

6 boneless, skinless chicken breast halves
1/2 cup flour
1 teaspoon seasoned salt
4-6 tablespoons olive oil
1/2 pound fresh shiitake mushrooms
1/4 cup minced shallots
2 minced cloves garlic
2 cups dry white wine
1 cup chicken stock
2 package frozen artichoke hearts, thawed and cut lengthwise
2 teaspoon lemon juice
2 tablespoons chopped parsley

Steps:

With a sharp knife held almost parallel to the cutting board, starting at the thickest end, cut each chicken breast into 3 or 4 scallops. Set aside.
Remove stems from shiitakes and slice about 1/8 inch thick, set aside
Mix together the flour, seasoned salt and pepper in a pie plate or shallow bowl.
Heat 2 T of the olive oil in a skillet. Dredge the chicken scallops on both sides in the flour mixture, pat off the excess and cook them, a few at a time, in the skillet until light golden brown, removing them to a plate as they are done. When all scallops are cooked, cover loosely with foil and keep warm in a low oven. Reserve remaining flour mixture. Do not clean skillet.
Saute minced garlic in remaining olive oil over med heat until golden and add shiitakes and shallots. Saute until limp and remove to a plate to the side.
Add wine to the pan, stirring up any browned bits. Reduce by half.
Add chicken stock, artichoke hearts and lemon juice. reduce the liquid again by half.
Using a wire whisk, sprinkle 1 T of the remaining flour mixture over the liquid in the pan and whisk in. Cook to thicken.
Slide chicken scallops and mushroom mixture back into sauce and reheat. Cook 2 min to blend flavors. Season with salt and pepper if desired.
Turn off heat and stir in parsley. Serve over buttered noodles or orzo.