Chicken with Portobello Mushrooms

Chicken with Portobello Mushrooms

Portobellos, artichokes and brown rice make this savory dish a winner!


  • 1 Tablespoon Olive Oil
  • 4 Each Chicken Breast, boneless, skinless
  • 1 Small Onion, thinly sliced
  • 2 Each Portobello Mushrooms, gills removed, and sliced
  • 1/2 Cup Chicken Broth
  • 1/4 Cup Fresh Lemon Juice
  • 2 Teaspoons Dried Tarragon
  • 1 Can Artichoke Hearts, quartered, drained
  • 1 Package Rice, brown, pre-cooked


1. Heat 1 tablespoon olive oil in skillet; add chicken and cook for 5 minutes, turning once;

until juices run clear. Remove chicken from pan. Add onions and mushrooms and sauté for 3-5 minutes. Add chicken broth, lemon juice, tarragon and artichoke hearts to pan; heat for 2-3 minutes, stirring gently. Season with salt and pepper.

2. Heat rice as directed.

3. Add chicken back into pan and heat through. Serve with brown rice.

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