1. Pound chicken breasts to 1/2 inch thickness. 2. Coat chicken with flour, and add salt and pepper to your taste. 3. In a heavy skillet, heat 1 tablespoon olive oil over medium heat. 4. Place chicken in pan, brown on both sides, and cook through; this will take about 6 to 8 minutes. 5. Remove from pan, and set aside. 6. Add remaining 1 tablespoon olive oil, and saute onions and sliced mushrooms over medium heat for 5 to 10 minutes. 7. Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently. 8. Stir in brandy or rum, and simmer for an additional 2 to 3 minutes. 9. Return chicken to the pan, and heat through for 5 to 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
