Chicken With Portobello Mushrooms and Artichokes

Dairy Free
Health score
10%
Chicken With Portobello Mushrooms and Artichokes
35 min.
4
313kcal

Suggestions

Looking for a delicious and dairy-free lunch or dinner option that's easy to whip up in just 35 minutes? Look no further! This mouth-watering Chicken with Portobello Mushrooms and Artichokes is the perfect main dish to satisfy your cravings. With a delightful balance of flavors from the lemon juice, brandy, and dried tarragon, this recipe is sure to impress.

Packed with protein and boasting a caloric breakdown of 43.73% protein, 38.39% fat, and 17.88% carbs, this meal is both nutritious and satisfying. The recipe serves 4, making it perfect for a family dinner or a small gathering.

To create this scrumptious dish, you'll need a frying pan and ingredients like canned artichoke hearts, beef broth, brandy, all-purpose flour, lemon juice, olive oil, a small onion, portobello mushrooms, and of course, chicken breast halves. With just the right amount of seasoning and a few simple steps, you'll have a delectable main course that's sure to become a new favorite.

So why wait? Gather your ingredients, preheat your frying pan, and get ready to indulge in a memorable meal that's easy on the waistline and the clock. Your taste buds will thank you!

Ingredients

  •  artichoke hearts canned quartered
  • 0.5 cup beef broth 
  • 0.5 cup brandy 
  • teaspoons tarragon dried
  • 0.3 cup flour all-purpose
  • 0.3 cup juice of lemon 
  • tablespoons olive oil 
  • small onion thinly sliced
  •  portabello mushrooms 
  • servings salt and pepper to taste
  •  chicken breast halves boneless skinless

Equipment

  • frying pan

Directions

  1. Lightly pound chicken breasts to even thickness. Dust chicken with flour, and add salt and pepper to your taste.
  2. In a heavy skillet, heat 1 tablespoon olive oil over medium heat.
  3. Place chicken in pan, brown on both sides, and cook through; this will take about 8 to 10 minutes.
  4. Remove from pan, and set aside.
  5. Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.
  6. Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently. Stir in brandy, and simmer for an additional 2 to 3 minutes. Return chicken to the pan, and heat through.

Nutrition Facts

Calories313kcal
Protein43.73%
Fat38.39%
Carbs17.88%

Properties

Glycemic Index
46.75
Glycemic Load
4.97
Inflammation Score
-5
Nutrition Score
16.405652237975%

Flavonoids

Eriodictyol
0.74mg
Hesperetin
2.21mg
Naringenin
0.21mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
0.88mg
Kaempferol
0.11mg
Myricetin
0.01mg
Quercetin
3.61mg

Nutrients percent of daily need

Calories:313.37kcal
15.67%
Fat:10.34g
15.91%
Saturated Fat:1.71g
10.68%
Carbohydrates:10.84g
3.61%
Net Carbohydrates:9.64g
3.51%
Sugar:2.21g
2.45%
Cholesterol:72.32mg
24.11%
Sodium:446.93mg
19.43%
Alcohol:10.02g
100%
Alcohol %:4.79%
100%
Protein:26.51g
53.02%
Vitamin B3:14.5mg
72.48%
Selenium:46.98µg
67.11%
Vitamin B6:0.97mg
48.37%
Phosphorus:305.62mg
30.56%
Vitamin B5:2.17mg
21.71%
Potassium:667.71mg
19.08%
Vitamin B2:0.23mg
13.77%
Vitamin B1:0.17mg
11.67%
Vitamin C:9.05mg
10.97%
Manganese:0.21mg
10.61%
Folate:40.29µg
10.07%
Magnesium:37.84mg
9.46%
Copper:0.18mg
9.22%
Vitamin E:1.26mg
8.41%
Iron:1.39mg
7.7%
Zinc:1.02mg
6.81%
Fiber:1.19g
4.77%
Vitamin B12:0.27µg
4.47%
Vitamin K:4.53µg
4.32%
Calcium:26.4mg
2.64%
Vitamin D:0.24µg
1.59%
Vitamin A:77.17IU
1.54%
Source:Allrecipes