Chicken with Artichoke Hearts and Mushrooms in a Lemon - Parmesan Cream Sauce

A creamy sauce with garlic, lemon, Parmesan, and vermouth combined with shiitake mushrooms, artichoke hearts, and boneless chicken breasts over a bed of angel hair pasta. This is an easy recipe that can be made ahead for entertaining.
Total Time1 hr 15 mins
Course: Main Course - Chicken - Poultry, Pasta, Prepare Ahead - Serve Later
Servings: 4 servings
Author: Catherine Christiano


  • 1 cup quartered artichoke hearts (frozen works well)
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic minced
  • 2 cups shiitake mushrooms approximately 4 ounces, julienned
  • 1 1/2 pounds boneless chicken breast halves cut into 1" strips
  • 1/3 cup all-purpose flour
  • 1/2 cup sweet vermouth
  • 1 cup chicken stock
  • 1/4 cup lemon juice
  • 1 cup light cream
  • 1 cup grated Parmesan cheese
  • 1 pound angel hair pasta
  • 1 teaspoon tarragon leaves for garnish


  • If using frozen artichoke hearts, defrost and pat dry. In a 6 quart pot, boil water for pasta.
  • In a 10 to 12 inch skillet over medium heat, heat olive oil. Add garlic and mushrooms, saute until golden, approximately 7 minutes. Remove from skillet and set aside in medium bowl.
  • Dredge chicken strips in flour and saute in same skillet over medium heat until golden brown, approximately 5 minutes. Remove and set aside with mushroom mixture.
  • Add quartered artichoke hearts to skillet and saute until golden brown, approximately 2 minutes. Add to chicken mixture.
  • Deglaze skillet with sweet vermouth, using a whisk to loosen any browned bits. Add chicken stock and lemon juice and continue cooking for 1 minute. Using a whisk to avoid curdling, add light cream and Parmesan cheese. Then return chicken, mushrooms and artichoke hearts to skillet and continue cooking. Stir and simmer for approximately 5 minutes. 
  • If making ahead, wait to prepare pasta just before serving. Otherwise, while chicken is simmering, cook angel hair pasta in pot of boiling water according to package directions. Drain. Return to pot and stir in about 1 tablespoon olive oil to prevent sticking.
  • Place pasta on a large serving platter, top with chicken and sauce. Garnish with tarragon leaves and serve immediately.


Don't substitute milk for cream; it will tend to curdle.