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Chicken & Artichoke Hearts in Wine Sauce

5 star rating
 

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Submitted by: Tamara_M

 

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

Ingredients

  • 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 and pepper (or to taste)
  • 1 Tbsp butter
  • 1/2 cup cooking oil
  • 1/2 cup chicken broth
  • 1/2 cup of white wine (any white wine will do)

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Method

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.

 

Notes: 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.

 

Number of Servings: 4

 

Submitted by: Tamara_M ()

 
 

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