I'm always on the lookout for quick, easy and delicious dinner recipes. Here's one I adapted from another recipe. I cooked it for dinner last night in about 15 minutes, and we both really enjoyed it!
Chicken with Artichokes and Mushrooms
1 lb. skinless, boneless chicken breast tenders
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
2 cups sliced fresh mushrooms
1 cup chicken stock
1 tablespoon capers
4 t. cornstarch
1. Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 3-5 minutes per side; remove from skillet, and set aside.
2. Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and stock.
3. Mix cornstarch with equal amount of liquid from pan. Add to pan.
4. Stir in capers, and simmer for another 5 minutes until sauce is thickened and chicken is no longer pink.
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