So tonight is all about Chicken!

Just about every morning I have coffee/tea with our youngest daughter Katie. She is in WA State and we are on the other side of the world in North Africa. Technology is amazing! It is a ritual we have had for the 4 years since being overseas. We giggle, share, problem solve and just down-right enjoy our coffee/tea time together.

This morning's conversation had to do with a sore knee from running, a math question for dad and what to do about making chicken. My daughter said, "Mom you need to post some chicken recipes! I need ideas on how to cook it so it isn't so darn dry." I said, "OK let me see what I can drum up for ya!"
How about this one?

Mushroom Lemon Chicken 

3 skinless boneless chicken breasts

3 Tbls olive oil

2 clove garlic minced

1 cup of mushrooms sliced (or 1/2 cup *mushroom broth)

1 medium lemon or 4 baby lemons, thinly sliced (yummy to eat in this recipe)

1/2 tsp pepper

1/2 tsp oregano or mixed herbs

1 cup chicken broth

1 Tbls arrowroot powder (for thickening)

1 can whole artichoke hearts, drained and quartered (OR 1/2 of sliced fennel bulb and small head of chopped broccoli)

Garnish - sundried tomatoes and chopped fresh parsley or cilantro.

Directions:

Salt and pepper each side of chicken. 

Cut chicken into bite size squares.

In a large fry pan, heat the olive oil. Add chicken to the pan and cook 3-4 min and then flip. Cook through till no longer pink. 

Remove chicken and keep warm.

 In the same pan if you don't have artichoke hearts, saute the broccoli and fennel for 3-4 minutes so the broccoli is bright and the fennel is beginning to get tender. Remove from heat and set aside. (If you are using artichokes, skip this step and add them at the end with the chicken to heat through)

In same pan, add garlic, lemon and mushrooms (or broth). Cook until tender, 3-5 minutes. If using mushroom broth, cook for 2 min. 

Sprinkle in the arrowroot powder, pepper and oregano. 

Stir for about 1 min to make a rue.

Add broth, and bring to a boil, stirring until mixture thickens. 

Add artichokes or fennel/broccoli and return chicken to pan. Stir and simmer about 2-3 minutes until heated through.

Sprinkle with a little salt and pepper and garnish if desired.

For Paleo: Serve over steamed zucchini noodles.

For Gluten free: Serve over cooked Asian rice noodles or GF noodles.

*mushroom broth: saute mushrooms in 1-2 Tbls olive oil. cook until mushrooms are soft and tender. cool and blend in a blender until smooth and creamy. Pour into small containers and save in freezer to pop in recipes.

Gluten free and Paleo friendly meal