- Servings: 4
|4||Boneless, skinless chicken breast halves|
|8 oz can||Artichoke Hearts, plain, not marinated|
|2 cups||Fresh Sliced Mushrooms|
|1 cup||All Purpose Flour|
|1 tsp||Each Salt & Pepper, or to taste|
|½ cup||Cooking Oil|
|½ cup||Chicken Broth|
|½ cup||White Wine, any white wine will do|
Combine flour, sage, salt and pepper in shallow bowl. Set aside 1 Tbsp flour mixture for later use. Wash and pat dry chicken. Coat chicken in flour mixture on both sides, and fry in cooking oil until done (170 degrees on a meat thermometer). Drain off cooking oil and leave drippings. Add butter and stir until melted. Mix together reserved 1 Tbsp flour mixture, chicken broth and white wine in measuring cup and mix until flour is dissolved. Pour mixture in pan; cook and stir until thickened. Add artichoke hearts and mushrooms and cook an additional 3-5 minutes until done. Pour over chicken breasts and serve.
If sauce mixture is too thick I add a little more chicken broth until sauce is at desired consistency. I serve this with red bliss potatoes.