Lemon Artichoke Chicken

• 1/4 cups Butter
• Salt And Pepper
• 4 pieces Chicken Breast
• 2 Tablespoons Cornstarch
• 2 jars (about 6 Oz. Jar) Artichoke Quarters
• 6 slices Fresh Onion
• 1 cup Fresh Sliced Mushrooms
• 2 cups Chicken Broth
• 2 whole Lemons, Zest And Juice
• 2 Tablespoons Flour
• 2 Tablespoons Water
• 1- 1/2 cup Shredded Parmesan Cheese

1. Melt butter in a skillet.
2. Salt and pepper both sides of chicken breast.
3. Dredge chicken in cornstarch.
4. Brown chicken in butter on both sides (chicken doesnt need to be cooked all the way through).
5. Remove chicken and place in a small casserole dish.
6. Dice artichokes and onions and place on top of the chicken along with the mushrooms.
7. To the skillet, add 1/4 cup of the chicken broth, the juice from all the lemons, and the lemon zest.
8. Deglaze all the butter and chicken bits from off the bottom of skillet.
9. Add in the rest of the chicken broth.
10. In a cup, whisk the flour and water.
11. Add to the skillet and whisk to remove all lumps.
12. Thicken and pour over chicken, artichokes, onions and mushrooms.
13. Top with shredded parmesan cheese.
14. Bake covered at 350 degrees F for 30 minutes or until chicken is cooked all the way through.

butter, salt, chicken, cornstarch, quarters, onion, mushrooms, chicken broth, lemons, flour, water, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/lemon-artichoke-chicken/ (may not work)