Follow us:FacebookTwitter

BetterRecipes : better recipes - better meals

Chicken & Artichoke Hearts In Wine Sauce

Submitted by:

Chicken & Artichoke Hearts in Wine Sauce
2008-07-25 Main Dish
5 99

Chicken breasts are coated with a seasoned flour mixture, and combined with a white wine & broth sauce with artichokes & mushrooms.

  • 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 Sage
1 tsp Each Salt & Pepper, or to taste
1 Tbsp Butter
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.

Helpful Tips:

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.