Artichoke Lemon Chicken

Here is a good healthy meal that is really easy to make. The smell is wonderful and is not ingredient intensive. The mushrooms are optional because I cook a lot for a friend who is allergic so I tried with and without the mushrooms. Personally I like it with the mushrooms because I love them but feel free to leave them out.
Artichoke Lemon Chicken
Serves: 6

1 1/2 lbs boneless, skinless chicken breasts
salt & pepper
1 TBSP olive oil
1 cup 99% FF Chicken Broth
1 can of artichoke hearts, drained, coarsely chopped
1 lemon
Parsley
(optional: 1 cup sliced mushrooms)

1. Sprinkle chicken with salt and pepper. Warm oil in a large skillet over medium-high heat in a stainless steel skillet*. Add chicken and cook, turning once, until browned on both sides, about 4 minutes total.
2. Add chicken broth & artichokes (and mushrooms) and bring to a boil. Reduce heat, cover and simmer until chicken is almost done, 10 to 15 minutes. Scatter lemon slices over chicken, cover & cook until chicken is done 2-3 minutes longer. Transfer chicken & lemon slices to a platter.
3. Scrape up chicken bits and stir in Parsley into sauce and season with additional salt and pepper if desired . Pour sauce & veggies over chicken and serve.


*Non-Stick Skillets vs. Regular Skillets
 In today's world everyone loves non-stick skillets, they're easy to clean & if you forget to spray them you usually get away with not having the meat stick to the skillet. However, if you're working with a recipe that creates a sauce... Stainless Steel Skillets are the way to go. The bits that burn off make the sauces flavorful and help thicken the sauce. They give body to the food and the chicken or meat browns so much better.