INGREDIENTS
6
boneless skinless chicken breasts, pounded to an even thickness (about 3 pounds)
1/2
jar marinated quartered artichoke hearts, drained and finely chopped
1/2 8 ounce package
cream cheese, softened
1 cup
shredded fontina cheese
1/2 tsp
dried parsley
1/4 cup
plus 2 tablespoons all-purpose flour, divided
1 tsp
salt, divided
1 tsp
ground black pepper, divided
4 tbsp
olive oil, divided
8 tbsp
butter, divided
2 8 ounce packages
sliced fresh baby portobello mushrooms
1/4 cup
minced onion
2 tsp
minced garlic
1/2 cup
dry white wine
2 cups
chicken broth
1 tsp
fresh lemon juice