Tuesday, September 7, 2010

Chicken and Artichokes in a White Wine Sauce

This dish is actually the first time I've ever had artichoke hearts. For some reason I've always been under the impression that I don't like artichokes, even though I didn't even know what they tasted like. You ever do that? It's like menudo. I've never tried it but I already know I don't like it. (Horrible I know.) When I saw this recipe over at Annie's Eats, I knew it was time to take the artichoke plunge. I'm very glad I did because the results were wonderful.


The only difference I made was seasoning the chicken directly with the herbs like I usually do. Seriously, why season all that flour when most of it is going to be thrown out? I also used a jar of artichokes, but next time I'll use frozen artichoke hearts and roast them (if I can ever find them that is). I heard the flavor is a lot better that way, but don't stress it if you don't want to add an extra step.

Would I make this again? Yes. It is perfect for the fall and I think it would make an impressive dinner for guests.

Chicken and Artichokes in a White Wine Sauce


1/2 cup all-purpose flour
1 tsp. herbes de provence (or a combination of other dried herbs such as basil, parsley, oregano, thyme)
1/4 tsp. salt
1/4 tsp. pepper
4 boneless, skinless chicken breast halves (2 chicken breasts total)
2 tbsp. olive oil
1 tbsp. butter
2 cups sliced baby bella mushrooms
1 (14 oz.) can quartered artichoke hearts, drained
1/3 cup dry white wine
1/3 cup chicken broth
Grated Parmesan cheese, for serving
Minced fresh parsley, for serving


1. In a pie plate or shallow dish, combine the flour, dried herbs, salt and pepper and stir with a fork to blend. Reserve 1 tablespoon of the flour mixture. Using tongs, coat the chicken breast halves in the flour mixture, shaking off the excess.

2. Heat the olive oil in a skillet over medium-high heat. Add the chicken to the pan and cook until golden brown and cooked through, about 8-10 minutes, turning halfway through cooking. Remove the chicken to a plate; cover and keep warm.

3. Add the butter to the pan and warm until melted. Add the mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.

4. In a liquid measuring cup, combine the white wine, chicken broth, and reserved tablespoon of flour; whisk until smooth. Add the mixture to the skillet, cooking until it is warm and slightly thickened. Return the chicken to the pan to warm through and cover with sauce. Serve the chicken with sauce spooned over the top, and garnish with grated Parmesan and fresh parsley as desired.


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