|I got this fantastic recipe from Proceed with Caution. As soon as I read it, I knew I had to try it. The recipe was easy and came together super quickly. I made a few small changes, but overall the spirit of the recipe is the same. I love anything with artichokes and mushrooms, in fact, they are my two favorite pizza toppings, so this will go into our regular menu rotation. The sauce is especially delicious when a green bean is dipped into it.|
¼ cup flour
½ teaspoon dried sage, crushed
¼ teaspoon salt
1/8 teaspoon black pepper
4 boneless, skinless chicken breast halves
2 tablespoons canola oil
2 cups sliced fresh mushrooms
1 14.5 ounce can of artichokes
1 tablespoon butter
½ cup dry white wine
½ cup chicken broth
1/8 teaspoon salt
In a shallow dish, stir together flour, sage, ¼ teaspoon salt, pepper; reserve two tablespoons of flour mixture. Coat chicken in remaining flour mixture.
In a large skillet cook chicken in hot oil over medium-high heat for 8 to 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 over medium heat for 3 minutes or until artichokes are tender.
In a small bowl stir together reserved flour mixture, wine, broth, and teaspoon salt until smooth. Add wine mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour sauce over chicken.
Adapted from http://tpox-proceedwithcaution.blogspot.com/2010/05/chicken-and-artichokes-with-wine-sauce.html
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