Same day. Healthier dish.

So after an afternoon of dipping marshmallows in dark chocolate and all sorts of delectable toppings and baking a Texas peanut butter cake (all for the "Dessert for Dinner" fundraiser), here's what's for supper in Mamma Church's kitchen.  And trust me, it's much healthier!

I modified a recipe that I found in a new Gooseberry Patch cookbook.  I took two boneless, skinless chicken breast halves and pounded them thin between some layers of plastic wrap.  Using my favorite cast iron skillet, I melted about 2 TBLS of butter.  The chicken was peppered and dusted (and I do mean just dusted) with flour and then cooked for 3 minutes on each side.  The chicken was pulled out of the pan and left to rest on a cutting board.  While the skillet was still hot I added 1 more TBLS of butter and a couple more "dusts" of flour and scraped the pan.  Next I added 1 cup of low-sodium, fat-free chicken stock and 1/3 cup of lemon juice and about heaping tsp of chopped garlic.  That all got stirred and simmered until it was "saucy!"   The chicken was sliced and placed back in the pan and topped with about 1/2 cup of sliced mushrooms and an 8 oz. can of artichoke hearts.  Once that was all heated through, I served it with some baby brussel sprouts.  

I will be honest (as I promised I would be).  It was good, but not by favorite new dish so far.  The hubby liked it.  But I thought the lemon was a bit overwhelming and might cut back on it next time.  (It's odd, too, because I love lemon!)  I think I might skip the artichokes as well and simply pile on some baby spinach at the very end of cooking.

But all in all, a fairly quick, tasty and good for the body meal!