Parisian Chicken With Portabella Mushrooms and Artichokes

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 cup all-purpose flour
• salt and pepper
• 1 small onion, thinly sliced
• 2 portabella mushrooms
• 12 cup beef broth
• 2 teaspoons dried tarragon
• 5 canned artichoke hearts, quartered
• 12 cup brandy or 12 cup rum
• 14 cup lemon juice

1. Pound chicken breasts to 1/2 inch thickness.
2. Coat chicken with flour, and add salt and pepper to your taste.
3. In a heavy skillet, heat 1 tablespoon olive oil over medium heat.
4. Place chicken in pan, brown on both sides, and cook through; this will take about 6 to 8 minutes.
5. Remove from pan, and set aside.
6. Add remaining 1 tablespoon olive oil, and saute onions and sliced mushrooms over medium heat for 5 to 10 minutes.
7. Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently.
8. Stir in brandy or rum, and simmer for an additional 2 to 3 minutes.
9. Return chicken to the pan, and heat through for 5 to 10 minutes.

chicken breasts, olive oil, flour, salt, onion, portabella mushrooms, beef broth, tarragon, hearts, brandy, lemon juice

Taken from www.food.com/recipe/parisian-chicken-with-portabella-mushrooms-and-artichokes-223298 (may not work)