Chicken Angelo
Submitted by Sue Lowes on May 20, 2010

Chicken and mushrooms with artichoke hearts in lemon sauce.

Servings:
4

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
10 to 12 ounces sliced mushrooms
1/4 stic, margarine
1&1/2 tsp basil
1&1/4 tsp oregano
2&1/4 tsp parsley
2&1/2 tsp garlic powder
juice of 1/4 fresh lemon
2 whole boneless chicken breasts
1/4 to 1/3 cup chicken stock
4 to 6 artichoke hearts (packed in water)
1/4 tsp pepper
1/4 cup sherry

Directions:
Saute mushrooms in 1/2 of the margarine. In a second frying pan, melt the rest of the margarine. Add basil, oregano, parsley, garlic and lemon juice and saute chicken breasts in the seasoned margarine on high heat for 5 to 20 minutes. Remove chicken from the pan when cooked and keep warm. Deglaze the pan with chicken stock, then add mushrooms and artichoke hearts with the seasonings and finish cooking. Add sherry and reduce slightly.

To serve, arrange chicken on plates and top with mushrooms, artichokes and sauce. Garnish with lemon wedges.

Cook's Notes:
Recipe from Chicago Joe's Restaurant in Las Vegas. One of our favorite dishes from there.