Wednesday, May 19, 2010

I love artichokes and mushrooms!

Last week my husband went out of town on a business trip. Don't get me wrong, I really do miss my husband when he's gone, but...I also try to take advantage of his absence by cooking food he would never eat if he were home. You see, although he denies it, my man is a picky eater. He'll try most anything, but that doesn't mean he likes it or wants to eat it ever again. Unfortunately for me, some of my favorite foods happen to be on his "never again" list. Things like artichokes, mushrooms, shell fish, beets ect... the list could go on. But I still love him, despite his picky palate.

So, with the picky palate out of town and my book club coming over, I decided to create a little dish using a couple of my favorite things... I was in heaven. Too bad I have to wait for another business trip before I can indulge again.

(Mindi Original)

2 boneless, skinless chicken breast; cubed
2 T. olive oil
Salt & Pepper
3 cloves garlic
½ small white or yellow onion; diced
3 T. butter
Zest of 2 lemons
Juice of 2 lemons (1/2 C.)
2 C. mushrooms; sliced
1 Can Artichoke hearts; ruffly chopped
5 T. flour
1 ½ C. chicken Stock
2 C. heavy cream (if you choose to use half & half or evaporated milk, adjust the flour to 6 T.)
6 oz. Parmesan cheese; grated
2 T. hot sauce
2 t. sugar
Salt & Pepper

1. In a large skillet, heat the olive oil over high heat. Add the chicken and season with salt & pepper. Then add the garlic and onion. Reduce the heat to medium high and cook until the chicken starts to brown.
2. Add the butter and toss until it has melted.
3. Add the zest and lemon juice. Cook for 2 minutes or so and the lemon juice has reduced.
4. Add the mushrooms, cook until they release their juices and become tender.
5. Add the artichokes and toss to combine.
6. Add the flour and mix until it has been absorbed into the juices.
7. add the chicken stock and cream. Stir and bring to a boil, cooking until the sauce starts to thicken.
8. Add the cheese; stir until melted.
9. Season with hot sauce, sugar and salt & pepper. Simmer until the flavors all combine, about 2-3 minutes.
10. Serve over pasta or rice.

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Barbara Bakes said...

Sounds like a fresh, delicious change from tomato pasta sauces.

The Double Dipped Life said...

This looks fabulous! I love that it's all done in one dish.

Anonymous said...

This looks great. I love lemon too, so the perfect combination!

Chellese said...

Hubby's loss is our gain. ALL the food (and drink) was delicious!

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