4 chicken breasts, boneless, skinless
Juice of one lemon
1/4 cup Flour
2 tbsp Olive oil
1 clove Garlic, pressed
3 Green onions, chopped
4 ounces Mushrooms, sliced
1/2 cup Dry white wine or dry sherry
1 14.5 oz. can Fat free chicken broth
1/8 tsp Ground hot red pepper
3/4 tsp Salt
1 tsp Dried basil
1 13.5 oz can Quartered artichoke hearts, drained
1/4 cup Heavy cream
6 oz Cooked linguini
1. Cut the chicken into strips and marinate at least 30 minutes in lemon juice. The chicken can marinate overnight if desired.
2. Drain the pieces and dredge lightly in the flour. In a 12 inch, non stick skilled, heat oil over medium heat. Add the chicken and saute for 5 minutes. Remove chicken and tranfer to an oven safe platter; keep warm in a 250 degree oven.
3. Add the garlic, green onions, and mushrooms to the pan and saute for 5 minutes or until the onions are soft and the mushrooms are beginning to brown. Add the wine to the pan and bring to a boil, scraping up any brown bits on the bottom or sides. Add the broth, red pepper, salt, basil, artichoke hearts, and cream. Return the chicken to the pan and simmer together for 5 minutes. Serve over linguini.