Chicken and artichokes in wine sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 462.8
  • Total Fat: 15.1 g
  • Cholesterol: 48.0 mg
  • Sodium: 81.9 mg
  • Total Carbs: 43.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 19.5 g

View full nutritional breakdown of Chicken and artichokes in wine sauce calories by ingredient
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Number of Servings: 4


    2 c artichoke hearts, frozen and thawed, or canned and drained
    2 boneless skinless chicken breasts, about 1 lb.
    1.5 c flour
    salt and freshly ground black pepper
    2 T unsalted butter, divided
    2 T olive oil, divided
    2 c dry white wine
    1/2 lemon
    Flat-leaf (italian) parsley, to garnish (optional)


Cut the artichokes hearts in half lengthwise. Cut the chicken into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 t salt and a generous quantity of black pepper. Toss the chicken pieces in the flour.
Set a large skillet (at least 12 inches) over medium-high heat. Heat 1 T butter and 1 T olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.
Melt the remaining 1 T butter in the skillet along with the remaining 1 T olive oil. Lift the chicken pieces out of the flour and arrange in the skillet. Saute the chicken pieces for 5-7 minutes or until golden brown on both sides. Add the artichokes back to the pan.
Pour in the wine and stir and scrape up any bits on the bottom of the pan. Bring to a simmer for 8-10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of lemon juice. Serve with pasta or couscous. Garnish, if desired, with finely chopped parsley.

Serving Size: 4

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