Lemon Artichoke and Mushroom Chicken Breasts

Wish I took a picture, this has to be the best chicken I have had in I can't remember how long.  Tweaked a recipe from Allrecipes.com, my go to recipe site, and it is so full of flavor I had a hard time wrapping up the leftovers, wanted to eat it all in one sitting.  Here is the recipe:

Lemon Artichoke and Mushroom Chicken Breasts

Ingredients:
1 tbspn butter (trader joes has a Kerry Gold butter that is made from the milk of grass fed cows - Melissa K swears by it!)
1/3 cup almond flour
1/4 tspn salt
4 skinless boneless chicken breasts
2 lemons, juiced
1 cup chicken broth
2 tbspn worcestershire sauce
1/4 cup vermouth
1 tspn basil
1/2 jar artichoke antipasto from Trader Joes
1 container sliced mushrooms
1 tbspn cornstarch
1/4 cup water

melt butter in large skillet over med heat. gently press chicken breasts in almond flour to coat and place in pan with butter.  Cook until browned on each side, about 10 min.  Add lemon juice, chicken broth, worcestershire, vermouth, and sauteed mushrooms (I cooked these in a separate pan).  Bring to a boil then cover and simmer on low heat for 15 min.  Stir in Artichoke antipasto and continue simmering until chicken is no longer pink in the center, about 15 min.  Mix cornstarch and water in small bowl and stir the mixture into the chicken, and continue cooking until thickened, about 5 min.  I served this with roasted brussel sprouts cooked with bacon, pine nuts and onions.  YUMMMMMMMM