For Garnish (save until end):
Combine flour, pepper, salt, and lemon zest. Dredge chicken in flour mixture.
Place olive oil in a large skillet and heat to medium high.
Add chicken pieces, cooking until chicken is browned on each side (about one minute per side). Set chicken in baking dish lightly sprayed with cooking oil spray.
Place artichoke hearts and mushrooms around chicken pieces in baking pan.
Using same skillet, heat to medium. Add butter to pan. Add flour and heat gently, stirring constantly with wire whisk and scraping up browned bits from pan to create a roux.
Add lemon juice to pan. Slowly add chicken broth, and half and half, whisking constantly. Add Tarragon, garlic, salt and pepper. Heat sauce until it’s smooth and begins to boil. Turn down heat and let sauce simmer sauce for 5 minutes.
Pour sauce over chicken in pan. Bake uncovered at 350 degrees for 45-50 minutes or until chicken is done (meat is white when pierced by a knife.)
Let stand about five minutes, then garnish with sliced lemon and chopped parsley. Serve while warm over rice or pasta.
Serving: 1g | Calories: 296kcal | Carbohydrates: 17g | Protein: 29g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 709mg | Potassium: 657mg | Fiber: 2g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 1mg
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