Mushroom and Artichoke Chicken with Zucchini "pasta"

I had almost forgotten about one of my family's favorite recipes from the pre-Paleo days, as we hadn't made it since we pretty much cut out most breads, cheeses and pastas.  I realized the other day that it would be super simple to "paleo up" and so I did.

Mushroom and Artichoke Chicken

Mushroom and Artichoke Chicken

About 8-10 chicken tenders (a package or so, although I used frozen ones this time--if you do use frozen, just rinse the ice off first--no need to thaw)
3/4 cup almond flour, seasoned with garlic powder, onion powder, salt and pepper
1 package baby portabello mushrooms, sliced
1 tsp freshly chopped rosemary
1 can chicken stock
1 can quartered artichoke hearts, drained
Olive oil

Preheat oven to 375.
In a large skillet, heat olive oil over medium heat and add mushrooms (you can season with salt and pepper, garlic and onion powders if you'd like) and rosemary.  Sautee until tender.  Remove from skillet and set aside.
In the same skillet heat a little bit more olive oil.
Place almond flour in a baggie along with seasonings.  Add rinsed chicken tenders and shake until coated.  Add chicken to pan and cook until just browned on each side (you don't have to cook it all the way through).
Place chicken in a baking dish and top with mushrooms and artichoke hearts.  Keep the pan over heat and add the can of chicken stock, scraping up the brown bits.  Let that simmer for a few minutes and then pour the chicken stock over the chicken.
Bake for 30 minutes.
I served mine over zucchini "pasta".

Zucchini "Pasta"

4 zucchini squash

Heat a pot of salted water until boiling.  Wash zucchini and use a vegetable peeler to slice into thin strips (I found that it was best to cut off one end and do one side until you couldn't get a strip any more and then turn it over and do it again).  It seems like it would be time consuming, but it's not that bad.  Add zucchini to boiling water and boil for about 1 and a half minutes until just tender.  Drain well.  Ta da!