Chicken, Mushrooms and Artichoke Hearts in a Roasted Lemon Sauce

INGREDIENTS:

4 chicken breasts
1/4 cup flour
Salt and pepper to taste
1 tbsp olive oil
8 oz fresh sliced mushrooms
1-2 cloves of garlic finely chopped
2 cups chicken broth
1 can of artichoke hearts (not marinated) slice each heart in half
2 tbsp capers rinsed and roughly chopped
2 lemons
2 tsp butter
Cooking spray
1 tsp parsley (2 tsp fresh)

DIRECTIONS:

1.Preheat stove to 325 degrees. Pizzazz one portion of a lemon and put aside to juicing later. Take the other 1/2 lemons and cut meagerly into rings making a point to evacuate any seeds. Line a preparing sheet with either tinfoil or material paper and splash with cooking oil. Place lemon cuts on sheet. You can splash them with cooking shower for a lower fat dish or brush them with olive oil on the off chance that you incline toward then sprinkle with a squeeze of salt. Prepare for 20-25 minutes until the point that the edges begin to dark colored. Expel from broiler and put aside.

2.Warmth a skillet with 1/2 tbsp of olive oil. Include mushrooms and cook until the point that brilliant dark colored at that point include the garlic and cook for 30-45 seconds blending continually. Expel from container and put aside.

3.Cover chicken bosoms with saran wrap and pound with a hammer or sledge until around 1/2 inch thick. Salt and pepper to taste. Place flour in a shallow dish and dig the chicken to coat the two sides.

4.In a huge skillet over medium warmth, include the rest of the 1/2 tbsp olive oil (and a covering of cooking splash) at that point include the chicken bosoms and cook for 3 minutes before turning over. Next, include chicken stock, parsley, lemon cuts, escapades, mushrooms, artichoke hearts, lemon juice (from held 1/2 lemon), lemon get-up-and-go, and spread. Heat to the point of boiling until the point when the fluid is thick and close to a syrup consistency (around 5-7 minutes). Salt and pepper to taste. Exchange to serving dish and appreciate.