This recipe for Chicken with Mushroom & Artichoke Saute is a great example of a healthy dish without comprimsing any taste! Add it to this week’s dinner line-up. You won’t be disappointed.
A great friend of mine served us this delicious chicken recipe for New Years Eve many years ago, in 2002. YUM! You have to try this recipe. You’ll love it.
Chicken with Mushroom & Artichoke Saute
- ~1 lb Skinless, boneless chicken breast (4 halves or 2 whole)
- 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp sage
- 1/8 tsp pepper
- 2 TBSP oil ( I use coconut oil and butter)
- 1/2 cup dry white wine
- 1 small jar artichoke hearts, drainted and quartered
- 8 ounces mushrooms, sliced
- 2 TBSP grated cheese, parmesan, romano, or other hard cheese
- 2 TBSP snippped fresh parsley
Pound your chicken through a bag. Use a heavy-duty bag if you don’t want chicken juice to go flying around your kitchen.
You’re finished when it’s a uniform thickness. This process helps it cook more evenly so don’t skip it (unless you want!).
Mix the flour, salt, sage, pepper. Reserve 1 TBSP and use the rest to coat the chicken.
Cook the chicken in hot oil/butter over medium-high heat about six minutes or until chicken in tender and no longer pink, turning once (I won’t tell if you turn it more.) Remove chicken from skillet; cover and keep warm. If you have a lot of extra oil, drain it. I don’t normally have enough to drain, though.
Now make your sauce. Stir together the reserved flour mixture with the wine. Add it it to the pan along with the artichoke hearts and mushrooms, scraping up crusty bits from pan (YUM!).
Cook and stir until thickened and bubbly. Cook and stir for two more minutes.
Pour sauce over chicken. Sprinkle with cheese and parsley.
Serve immediately. Bon Appetite!