Chicken with Mushrooms and Artichoke Hearts in Garlic White Wine Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken Breast - Boneless/Skinless - 3 pieces cut into stripsArtichoke Heart, canned, cut in 4ths (10 artichokes pieces/can) RESERVE JUICE Mushrooms, fresh, 2 cup slicedGarlic, 3 cloveButter, unsalted, 2.5 tbspOlive Oil, 2 tbspSelf-Rising Flour, 1/2 cup - only use about 2 TBSLemon Juice, 2-3 TBS fresh squeezed from lemonFresh Parsley, 3 tbsp, choppedWhite Wine, 4 fl oz (1/2 cup)Reserved canned artichoke liquid, 1/2 cup Salt, to tastePepper, black, to taste
*Preheat oven to 200 deg F (to hold cooked chicken).
*Lightly salt & pepper chicken, then lightly dredge chicken in flour
*Melt 1 TBS of butter and 1 TBS olive oil in skillet on medium heat.
*Put lightly floured chicken in skillet and cook for about 5 minutes, turning once or twice, until lightly browned and meat is no longer pink. DO NOT OVERCOOK! Transfer to oven safe plate and put plate into pre-warmed oven to stay warm.
*Add another 1 TBS butter and 1 TBS olive oil to skillet, add garlic saute for a minute, then add mushrooms, stirring with wooden spoon to be sure and get all the "crispies" from bottom of skillet.
As mushrooms turn golden brown add artichokes, wine, artichoke liquid, most of parsley (reserve a bit for garnish), a dash of salt and pepper. Turn up heat to med-high and cook for about 5 minutes to reduce liquid by about half.
To serve, I arrange a serving of chicken on angel hair pasta (or you can use any pasta or rice), and spoon about a cup of the mushroom & artichoke wine sauce over the top, sprinkle with a bit of fresh chopped parsley. Serve with wilted spinach and cucumber-tomato salad. I like to sprinkle a little fresh shave parmesan on top of the plate.
Serving Size: Makes 4 approx 1 cup servings
*Lightly salt & pepper chicken, then lightly dredge chicken in flour
*Melt 1 TBS of butter and 1 TBS olive oil in skillet on medium heat.
*Put lightly floured chicken in skillet and cook for about 5 minutes, turning once or twice, until lightly browned and meat is no longer pink. DO NOT OVERCOOK! Transfer to oven safe plate and put plate into pre-warmed oven to stay warm.
*Add another 1 TBS butter and 1 TBS olive oil to skillet, add garlic saute for a minute, then add mushrooms, stirring with wooden spoon to be sure and get all the "crispies" from bottom of skillet.
As mushrooms turn golden brown add artichokes, wine, artichoke liquid, most of parsley (reserve a bit for garnish), a dash of salt and pepper. Turn up heat to med-high and cook for about 5 minutes to reduce liquid by about half.
To serve, I arrange a serving of chicken on angel hair pasta (or you can use any pasta or rice), and spoon about a cup of the mushroom & artichoke wine sauce over the top, sprinkle with a bit of fresh chopped parsley. Serve with wilted spinach and cucumber-tomato salad. I like to sprinkle a little fresh shave parmesan on top of the plate.
Serving Size: Makes 4 approx 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 283.5
- Total Fat: 13.8 g
- Cholesterol: 64.8 mg
- Sodium: 513.6 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 4.1 g
- Protein: 23.6 g
Member Reviews