Prepare the Chicken

In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sauté for about 5-7 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.

Sauté the Chicken

In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Then add the sliced mushrooms and artichoke hearts, cooking for another 5 minutes.

Cook the Vegetables

Pour in the white wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and let it reduce for about 5 minutes.

Deglaze and Create Sauce

Return the chicken to the skillet, and add the lemon juice. Cook for another 2-3 minutes until everything is heated through and well combined.

Combine and Finish

Garnish with chopped parsley and serve hot.

Serve

pollo con carciofi e funghi

Recipe information

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