Chicken Artichoke Piccata

Instructions

1. 1

   For sauce: Add mushrooms to large skillet. Cook dry until water is released and mushrooms are brown, stirring often. Stir in ¼ cup butter until mushrooms are well coated with butter. Season mushrooms with salt and pepper. Remove mushrooms from pan. Place remaining butter in pan and melt, add garlic and cook for 20-30 seconds or until fragrant. Whisk in ¼ cup flour to make a roux. Cook for 3 minutes while stirring. Add chicken broth, blend well, and stir until thickened (about 3-4 minutes). Add in ¼ cup parmesan cheese. Stir until melted. Turn off heat. Stir in lemon juice, capers, artichoke hearts, Cavendar’s Greek Seasoning, salt and pepper to taste.

2. 2

   For chicken: Preheat oven to 400 degrees. Place about 24 frozen chicken tenders on large jelly roll pan lined with aluminum foil. Drizzle with olive oil. Sprinkle with kosher salt and pepper. Bake for 20-22 minutes until done. Remove from oven. Drain chicken and add to sauce.

3. 3

   Place in serving platter or chafing dish, sprinkle with remaining parmesan cheese and parsley.

4. 4

   Serve over pasta, rice, rice pilaf, couscous, polenta, or garlic cheesy mashed potatoes.