I’m always looking for new ways to cook chicken because we eat a lot of it, but it can get old quick if you don’t change it up. This is a relatively easy recipe to make, it’s fairly healthy, and it is delicious. The flavors in this dish are great and everyone will think you slaved in the kitchen over this, but actually it comes together very quickly. (Again, this was a phone pic taken before I got serious about making a blog.. sooo not such great quality)
White Wine Artichoke Chicken (Print Me)
½ cup whole wheat flour
Dash basil, parsley, oregano, thyme (or whatever spices you prefer/have on hand)
1/2 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts
2 tbsp olive oil
2 cups sliced mushrooms
1 (14 oz.) can quartered artichoke hearts, drained
1 tbsp butter
2/3 cup dry white wine
2/3 cup chicken broth
Grated Parmesan or Romano cheese, for serving
In a shallow dish stir together the flour, spices, salt, and pepper; reserve two tablespoons of the flour mixture. Coat the chicken in flour mixture and shake off any excess. In a large skillet over medium high heat warm the oil and cook the chicken until no longer pink (8-10 minutes) turning once during cooking.
When the chicken is done remove it from skillet, cover and keep warm. In the same skillet warm the butter and cook the mushrooms and artichoke hearts until vegetables are tender (about 3 minutes).
In a small bowl stir together the reserved flour mixture, wine, broth, and salt to taste until smooth. Add mixture to the skillet and cook until thickened and warm. If needed place chicken back in skillet to warm through. Serve chicken with sauce and vegetables spooned over then top with grated cheese.
Source: Proceed with Caution