Tuesday, February 8, 2011

White Wine Artichoke Chicken

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)
-- Combine the flour and seasonings in a shallow dish and lightly coat chicken breasts
-- 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!!


  1. Hi Friend! Do you have any suggestions for white wines? I never buy wine (even for cooking) because I have NO idea what to look for. I guess I could ask someone at the liquor store... :)

    Thanks for the recipe--look forward to trying it!

  2. if it's a small amount like this, i just use cooking wine. it keeps and it does what it's supposed to - give the meal that sophisticated taste wine so willing affords. :) although, if you were going to make this for a huge group and say, triple it, i would use a dry white wine.