Chicken With Portobello Mushrooms and Artichokes

Chicken With Portobello Mushrooms and Artichokes

54 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Recipe by  Lori

“I asked the man in my life which of my recipes he loved. He knew instantly, but had to describe it since I usually don't name my recipes! It didn't take long before I figured out 'the one with that great sauce' and the smile he gave me, meant this one.”

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Adjust Servings

Original recipe yields 4 servings


  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. Place chicken in pan, brown on both sides, and cook through; this will take about 8 to 10 minutes. Remove from pan, and set aside.
  3. Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.
  4. 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.

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Reviews (54)

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I took this recipe to a friends home, and all the guests (4 other couples) also use AllRecipes, and we voted this recipe BEST OF SHOW! Directions don't say what to do with the portobello mushrooms but we cut them in large bite sized pieces. Also canned artichoke hearts can be really tough, so I recommend using jarred ones, drained. This is a FOREVER KEEPER!



This was absolutely lovely as a imprompt company dinner. I used good quality Italian style artichoke hearts because they generally have better taste than canned ones. Grated fresh Parmesan cheese over the finished plates right before serving. I also recommend trying it with thin pork chops also!



This was an Awesome meal! Thank you for putting it on here! I made this using all beef stock (1 cup) rather than using the brandy, and I used tenderized pork chops rather than chicken. The flavors really mesh well together! The tarragon is a nice complement to the artichokes...bravo! I recommend this recipe to anyone wanting something different that is very easy to make. I paired it with caramelized onions and red/orange bell peppers, and spinach almond brown rice, and the sauce went marvelously with the hole meal. I will definitely make this again.

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Amount Per Serving (4 total)

  • Calories
  • 344 cal
  • 17%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 13.7 g
  • 4%
  • Protein
  • 30.9 g
  • 62%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 290 mg
  • 12%

Based on a 2,000 calorie diet



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Sherry Chicken and Mushrooms


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Portabella and Artichoke Stuffed Chicken