Dinner Special: Chicken & Artichokes in a White Wine Sauce

I went food shopping on Monday night and made sure everything I bought was for a meal I wanted to make that week. I didn’t want to buy extra of anything; I wanted to have just enough so I wouldn’t have to throw anything away. I decided to make this meal that night I got home from the supermarket, and although it was a tad late, this meal was super quick. When I tasted it I noticed I tasted everything that was in it from the chicken to the artichokes to the white wine sauce, and even the garlic pilaf. Great weeknight meal!


½ cup all-purpose flour
1 tsp. herbes de provence (or a combination of other dried herbs such as basil, parsley, oregano, thyme)
¼ tsp. salt
¼ 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.

2. Using tongs, coat the chicken breast halves in the flour mixture, shaking off the excess.

3. 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.

4. Add the butter to the pan and warm until melted.

5. 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.

6. 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.

7. Serve the chicken, and garnish with grated Parmesan and fresh parsley as desired. [I served with garlic & herb pilaf]


Source: Annie’s Eats


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