I felt very Julia Child when I was trying this recipe; I don’t usually cook with butter! I was also skeptical that my gluten-free flour would make a rich, delicious sauce, but it did. The kids loved this, and they’ve already asked that we have it again soon.
Mushroom & Artichoke Chicken
(adapted from this recipe)
1/4 cup butter
4 skinless, boneless chicken breasts
salt and pepper to taste
2 Tbsp. gluten-free flour (or regular)
1 1/4 cup chicken broth
2 tsp chopped garlic
2 Tbsp lemon juice
8 oz fresh mushrooms, sliced
14oz can artichoke hearts in water
2 tsp Worcestershire sauce
In a skillet, melt the butter. Season chicken with salt and pepper to taste, then add chicken to skillet and brown on both sides. Remove from pan and keep warm.
Reduce heat to medium low. Add the flour to the pan drippings, stirring constantly for 3-4 minutes to form a roux (sauce) that is golden brown. Stir in the broth gradually and continue to stir until thickened. Add the lemon juice, garlic, mushrooms, artichoke hearts with liquid, and Worcestershire sauce. Let simmer for several minutes, then return chicken to skillet. Cover and simmer for another 20 minutes, spooning the sauce over the chicken occasionally.
I served this with noodles for the kids and quinoa for me. I think it would be great on angel hair pasta as well, since the sauce can soak into whatever you place it on. The sauce is just delicious! While it took more time at the stove than most of my meals, it was nice to have something “fancy” instead of our usual meals. Let me know if you give it a try!