Chicken and Artichokes w/Wine Sauce

homecook

New member
1/4 c flour
1/2 dried sage
1/4 t salt
1/8 t black pepper
4 skinless, boneless chicken breasts
2 T oil (I've been known to just use butter for the whole recipe and skip using the oil) lol

2 c sliced mushrooms
8 to 9 oz. pkg. frozen artichoke hearts, thawed and halved lengthwise
1 T butter/margarine
1/3 c dry white wine (I typically use chardonnay because I normally have it on hand)
1/3 c chicken broth
1/8 t salt
2 T grated parmesan or romano cheese
2 T fresh parsley

1. In a shallow dish stir together flour, sage, the 1/4 teaspoon salt, and pepper; reserve 1 tablespoon of the flour mixture. Coat chicken with remaining flour mixture.

2. In a large skillet cook chicken in hot oil over medium-high heat for 8-10 minutes or until no longer pink, turning once. Remove chicken from skillet; cover and keep warm. Drain off any excess oil in skillet. In the same skillet, cook mushrooms and artichoke hearts in hot butter/margarine over medium heat for 3 minutes or until artichokes are tender.

3. In a small bowl stir together reserved flour mixture, wine, broth, and the 1/8 teaspoon salt until smooth. Add wine mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 more minute. Pour sauce over chicken. Sprinkle with cheese and parsley.

My notes: I double or triple the sauce ingredients to put over rice.

Barb
 
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