Chicken With Portobello Mushrooms And Artichokes

• 4 skinless, boneless chicken breast halves
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 1 small onion, thinly sliced
• 2 portobello mushrooms
• 1/2 cup beef broth
• 2 teaspoons dried tarragon
• 5 canned quartered artichoke hearts
• 1/2 cup brandy
• 1/4 cup lemon juice

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

skinless, olive oil, allpurpose, salt, onion, portobello mushrooms, beef broth, tarragon, hearts, brandy, lemon juice

Taken from www.allrecipes.com/recipe/15918/chicken-with-portobello-mushrooms-and-artichokes/ (may not work)