This was such an easy meal to make! It's light and tasty, healthy and pretty. What more could you want? I have to say that a year ago I would not have tried this recipe due to the presence of the mushrooms. In the last few months, though, I've been trying to get over my aversion -- and I have to admit, I loved this meal because of the mushrooms. Crazy, I know. But true. I served this over rice and with a hearty portion of rosemary green beans on the side. Yum-o-licious!
White Wine Artichoke Chicken
- ½ cup flour
- 1 tsp. herbes de provence (or a combo of other dried herbs: basil, parsley, oregano, thyme)
- Dash of salt and pepper
- 4 boneless, skinless chicken breasts
- 2 T olive oil
- 2 cups sliced baby Bella mushrooms (1 carton)
- 1 (14 oz.) can quartered artichoke hearts, drained - I did more than this because I love artichokes so much
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- Grated Parmesan as garnish (not pictured, as usual)
-- Transfer chicken breasts to a skillet with hot oil and pan fry them (8-10 minutes) until done
-- Meanwhile, slice mushrooms and drain artichokes.
-- When breasts are done, transfer to a plate and keep warm. As long as there is still a little oil left in the pan, dump the veggies right in. If not, add a little extra first.
-- Let veggies cook about 5 minutes until the mushrooms are all dark and little.
-- Mix the wine and broth together with 1 T of flour and pour in the skillet with the veggies. Stir and let thicken just a little - a couple minutes.
-- Transfer the chicken back into the skillet and coat with the sauce. Serve over rice with lots of sauce spooned on top! Oh yes, and don't forget the Parmesan!!