KJ's Mushroom Chicken

KJ's Mushroom Chicken

36 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Jerri

“A great company dish. I adapted this from a friend's New Orleans recipe. Serve over steamed rice or pasta. The 'KJ' is my son, who loves this!”

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Adjust Servings

Original recipe yields 8 servings



  1. In large skillet melt butter or margarine. Season chicken with salt and pepper to taste. Add chicken to skillet and brown on both sides. Remove from platter and keep warm in oven.
  2. Reduce heat under skillet to medium low. Add flour to pan drippings, stirring constantly for 2 minutes to form a roux that is golden brown. Stir in broth gradually; continue to stir until thickened. Stir in the lemon juice, mushrooms, artichoke hearts with liquid, and Worcestershire sauce. Let simmer for several minutes. Return chicken to skillet. Cover and simmer for another 20 minutes, spooning the sauce over the chicken occasionally.

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Reviews (36)

Rate This Recipe


I have had this in a fancy restaurant, & this recipe tastes better! I cut the chicken into strips & served on top of thin spaghetti though.



It was pretty good...I changed a few things. I cut the chicken into strips and sauteed with garlic and scallions first then set aside and prepared the "gravy" before adding the chicken back in. I didn't have any artichokes handy so I added black olives for a little flair. I served alongside broccoli and my family loved it. Next time, I'll add a little more onion.



Wonderful company dish. Very impressive, but easy! I added a little garlic and a splash of white wine. Our new dinner for special nights. Thanks!!

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Amount Per Serving (8 total)

  • Calories
  • 287 cal
  • 14%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 31.4 g
  • 63%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 480 mg
  • 19%

Based on a 2,000 calorie diet



previous recipe:

Chicken and Mushroom Saute


next recipe:

Baked Lemon Chicken with Mushroom Sauce