Lemon Sauce Chicken with Mushrooms and Artichoke

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Ingredients


4 chicken boneless skinless chicken breasts without any fatty parts
4 artichokes cut into quarters, I used frozen artichokes
200 gm fresh mushrooms cut into halves
The juice of two lemons
¼ cup chopped parsley
¼ cup law fat chicken or vegetable stock
1 tsp chopped garlic
A pinch of nutmeg
1 tsp oregano
1 tsp garlic powder
Salt & pepper
2 oven heat bags



Directions


Cut the chicken breasts into medium size cubes and add all the ingredients to them. Mix very well to ensure that the chicken has been well seasons and divide the quantity on two oven heat bags. Tie the bags very well and lay them in a roasting bag making a small cut in every bag to allow steam to get out. Bake in a hot oven and the steam in the bags will ensure that your chicken will stay tender and moist. Serve with salad, boiled jasmine rice or boiled brown rice.


Enjoy!
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