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Easy Chicken Breasts with Mushroom & Artichoke Pan Sauce

This recipe for Easy Chicken Breasts with Mushrooms & Artichoke Pan Sauce is a great example of a quick dish without compromising any taste!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Cuisine: American
Servings: 4
Author: Michelle

Ingredients

  • 1 lb skinless boneless chicken breast (4 halves or 2 whole)
  • 1/4 cup flour
  • 1/4 tsp REAL salt
  • 1/4 tsp sage
  • 1/8 tsp pepper
  • 2 TBS oil or butter
  • 8 ounces mushrooms thinly sliced
  • 1 clove garlic minced
  • 1 small jar artichoke hearts drained and quartered
  • 1/2 cup dry white wine
  • 2 TBS grated cheese parmesan, romano, or other hard cheese
  • 2 TBS snipped fresh parsley

Instructions

  • Pound chicken with a meat tenderizer until uniformly thick.
  • Melt butter or heat oil in a cast iron skillet over medium-high heat.
  • Combine flour, sage, salt, and pepper, reserve 1 TBS for the pan sauce, then dredge chicken on both sides in the remaining flour mixture.
  • Cook chicken for 4-5 minutes per side, turning only when the meat easily releases from the pan.
  • Remove chicken from pan. Add one tablespoon butter if needed. Add mushrooms and saute for 3 minutes. Add crushed garlic and saute for 2-3 more minutes. Add artichoke hearts.
  • Mix reserved flour mix with wine, add to the mushrooms and artichoke hearts. Heat to bubbling, reduce heat to low.
  • Cook for 2 minutes and then serve with the chicken.
  • Top chicken with mushroom sauce, shredded cheese, and fresh parsley.
  • Enjoy.

Nutrition

Serving: 1g | Calories: 415kcal | Carbohydrates: 12g | Protein: 42g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 120mg | Sodium: 450mg | Fiber: 2g | Sugar: 2g