Chicken and Artichokes with Wine Sauce

It should be no surprise that we love artichokes, chicken, and wine. Flipping though my Better Homes and Gardens cookbook, I found a great sounding recipe that combined all three!

This sauce was fantastic and such a perfect topping for skillet cooked chicken. As an added bonus, it is quick to put together. We served it with mashed potatoes and fresh steamed broccoli for a wonderful meal.




Chicken and Artichokes with Wine Sauce
Source: Slightly adapted from Better Homes and Gardens New Cookbook, Bridal Edition, page 427
Serves: 4

• 1/4 cup whole wheat flour
• 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 boneless, skinless chicken breast halves
• 2 tablespoons safflower oil
• 2 cups sliced fresh mushrooms
• 1 8 or 9 ounce package frozen artichoke hearts, thawed and halved lengthwise (I used canned)
• 1 tablespoon butter
• 1/3 cup dry white wine
• 1/3 cup chicken broth
• 1/8 teaspoon salt
• 2 tablespoons grated Parmesan or Romano cheese
• 2 tablespoons snipped fresh parsley

1.  In a shallow dish, stir together flour, sage, 1/4 teaspoon salt, pepper; reserve one tablespoon of flour mixture.  Coat chicken in remaining flour mixture.

2.  In a large skillet cook chicken in hot oil over medium-high heat for 8 to 10 minutes or until no longer pink (170 degrees F), turning once.  Remove chicken from skillet; cover and keep warm.  Drain off any excess oil in skillet.

3.  In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat for 3 minutes or until artichokes are tender.

4.  In a small bowl stir together reserved flour mixture, wine, broth, and 1/8 teaspoon salt until smooth.  Add wine mixture to skillet.  Cook and stir until thickened and bubbly.  Cook and stir for 1 minute more.  Pour sauce over chicken.  Sprinkle with parsley and cheese.