Chicken In Creamy Artichoke And Mushroom Lemon Sauce

1) Mix together olive oil, garlic, salt, oregano, lemon, and lemon zest and pour into a ziploc bag.

2) Add chicken and turn to coat chicken in marinade.

3) Refrigerate 1-3 hours.

4) Remove chicken from marinade and sear 3-4 minutes on each side in a oven proof skillet over medium-high heat.

5) Place chicken in a preheated 400 degree oven for 10-15 minutes.

6) Remove chicken and cover tightly with aluminum foil.

7) Allow it to rest for 10 minutes to finish cooking and juices to redistribute.

8) While chicken is baking, prep all your veggies and begin making the sauce when you remove the chicken from the oven.

9) Heat a skillet with olive oil and butter over medium-high heat.

10) Add shallots and cook for 1 minute.

11) Add garlic and cook for 30 seconds.

12) Next add sliced mushrooms and cook for 2-3 minutes until mostly softened.

13) Pour in sherry, if using, and cook for another minute until sherry is reduced by half.

14) Add chicken broth, artichokes, lemon juice and thyme and bring to a boil.

15) Cook for 5-7 minutes.

16) Mix 1 tablespoon of cornstarch and 1 tablespoon of water in a small dish.

17) Stir until smooth; add to sauce and stir until fully incorporated.

18) Let it cook for another minute or two.
19) Slice chicken breasts and smother with artichoke mushroom lemon sauce.

20) Sprinkle chopped parsley over dish.

Chef's Note & Story

Sherry adds a nice flavor dimension but is optional. If you opt not to add sherry, use 2 cups of chicken broth instead 1 3/4 cups.