1\/2 – 1 C. all-purpose flour
\n1\/2 tsp. paprika
\nsalt and pepper to taste
\n1 lb. skinless, boneless chicken breast halves, pounded thin
\n2 T. vegetable oil
\n4oz. fresh mushrooms, sliced
\n1\/4 C. lemon juice
\n1\/2 C. chicken stock
\n1\/4 C. White Wine
\n1\/2 tsp. garlic powder
\n1 (14oz.) can artichoke hearts, drained and quartered<\/p>\n
In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour. Heat oil in a large skillet over medium heat, and saut\u00e9 chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside. To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.<\/p>\n
Yield: 4 Servings
\nCalories: 270
\nFat: 7.8g
\nFIber: 1.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 – 1 C. all-purpose flour 1\/2 tsp. paprika salt and pepper to taste 1 lb. skinless, boneless chicken breast halves, pounded thin 2 T. vegetable oil 4oz. fresh mushrooms, sliced 1\/4 C. lemon juice 1\/2 C. chicken stock 1\/4 C. White Wine 1\/2 tsp. garlic powder 1 (14oz.) can artichoke hearts, drained and quartered In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour. Heat oil in a large skillet…<\/p>\n