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Friday, May 02, 2008 Chicken Piccata in Lemon Garlic Gravy By Article @ 2:11 PM :: 164 Views :: :: Poultry, Main Dish, Italian   3-4 lbs. boneless chicken breasts 2 c. flour 2-3 T. olive oil or ½ stick of butter 4 garlic cloves 1 can of artichoke hearts, drained ½ lb. fresh mushrooms, sliced 2 c. chicken stock 1-2 lemons to make 1/3 c. lemon juice (save lemons for garnish) Salt & pepper 2 T. chopped parsley (optional) Slice chicken pieces in half lengthwise if they are too thick. Lightly salt and pepper chicken. Dip each piece of chicken in flour. Heat oil and add garlic cloves. Cook chicken on both sides. Place chicken in a 9x12 baking dish. Add the chicken stock and lemon juice to the oil. Simmer it on low heat until you have the right taste. Add more lemon, broth or garlic if necessary. Pour some of the lemon gravy over the chicken. Do not add all of it. Add mushrooms to the gravy left in the pan. Simmer for a couple of minutes. With a slotted spoon, arrange the mushrooms around the chicken. Add the artichoke hearts to the remaining gravy. Simmer for a couple of minutes. Arrange the artichoke hearts around the chicken and pour in rest of gravy. Garnish with thin slices of lemon. Cover and bake at 350 degrees for about 30 minutes. You can make additional lemon and garlic gravy and add it to some cooked rice.