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Chicken with Mushroom & Artichoke Sautee

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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

The technique:

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!

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About Michelle

Michelle Marine is green living enthusiast and rural Iowa mom of four. An avid traveler, Michelle has lived on three different continents and has driven all four kids across the entire USA (by herself!). She loves sharing farm-to-table recipes, their family travel adventures, and gardening and homesteading tips on her popular lifestyle blog, SimplifyLiveLove.com.


  1. Laura @Stealthy Mom says

    Mmmm. A Mushroom Sauce without canned soup! This looks really good. I especially like the idea of the 1/2 cup of wine… I’m the only one here who can drink it, so I guess the rest of the bottle would have to be mine!

  2. Jen says

    Oh yum Michelle! I love mushrooms! I am having the hubby bring some awesome ones back from Cali when he comes home — Cali has the best mushrooms. Wish I could find a producer around me. At any rate, I will save this for when he brings the good stuff. 🙂

  3. Mindie says

    Looks really good. Mushrooms are one of the few veggies my son enjoys. Following you on Pinterest. I would love for you to share at the weekly Anything goes fri-monday linky. Have a great weekend.

  4. Miz Helen says

    This is a wonderful Saute, with the Chicken, Mushroom and Artichoke’s. This dish will just be packed with flavor, I can almost taste it. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. Alea Milham says

    This chicken recipe looks amazing! I love the combination of mushrooms and artichokes over the chicken. This is a great example of how you don’t have to compromise flavor to cook a healthy dish.

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