CHICKEN SAUTE WITH ARTICHOKES AND SHITAKE MUSHROOMS

Steps:

• With a sharp knife held almost parallel to the cutting board, starting at the thickest end, cut each chicken breast into 3 or 4 scallops. Set aside.
• Remove stems from shiitakes and slice about 1/8 inch thick, set aside
• Mix together the flour, seasoned salt and pepper in a pie plate or shallow bowl.
• Heat 2 T of the olive oil in a skillet. Dredge the chicken scallops on both sides in the flour mixture, pat off the excess and cook them, a few at a time, in the skillet until light golden brown, removing them to a plate as they are done. When all scallops are cooked, cover loosely with foil and keep warm in a low oven. Reserve remaining flour mixture. Do not clean skillet.
• Saute minced garlic in remaining olive oil over med heat until golden and add shiitakes and shallots. Saute until limp and remove to a plate to the side.
• Add wine to the pan, stirring up any browned bits. Reduce by half.
• Add chicken stock, artichoke hearts and lemon juice. reduce the liquid again by half.
• Using a wire whisk, sprinkle 1 T of the remaining flour mixture over the liquid in the pan and whisk in. Cook to thicken.
• Slide chicken scallops and mushroom mixture back into sauce and reheat. Cook 2 min to blend flavors. Season with salt and pepper if desired.
• Turn off heat and stir in parsley. Serve over buttered noodles or orzo.