Recipe from Aggie's Kitchen
3 chicken breasts, sliced into thin cutlets
1 cup flour, for dredging (I use whole wheat flour)
salt and pepper
1 tsp garlic powder
1 TB olive oil
8 oz container of sliced mushrooms
1 can artichoke hearts, quartered
1 bunch asparagus, trimmed
1 cup of low sodium chicken broth
2 lemons, juiced
1 TB butter
In a large shallow plate mix together flour, salt, pepper and garlic.
Pour 1 tablespoon olive oil in a hot non stick skillet over medium high heat. Dredge chicken cutlets into flour mixture, shake off excess flour, and carefully place into hot skillet. Brown chicken for approximately 4-5 minutes on each side. Add good amount of fresh ground pepper to each side of chicken. Once chicken is browned, take out of pan and place on plate.
Spray skillet with non stick spray. Immediately add mushrooms and asparagus into skillet and start to saute. Add salt and pepper to taste. Cook vegetables for about 3-5 minutes, or until mushrooms start to brown and soften. Add artichoke hearts, lemon juice and chicken stock. Place chicken back into pan and let everything cook together. Cook uncovered over medium low heat for approximately 8-10 minutes. Sauce will thicken only slightly. Add butter at the end of the cooking process and gently toss. Add salt and pepper to taste. To serve, spoon additional sauce over chicken and vegetables.
Serve with brown rice.