I love when meals are beautiful and special enough to serve to company, but simple enough to have on a weeknight. This chicken, with all its fantastic flavors fit that description to a tee. My mom and I absolutely adored it. I can tell you all with 100% certainty that we’ll be enjoying this dish time and time again–probably very soon.
Chicken and Artichokes in White Wine Sauce
seen on Annie’s Eats
originally from Better Homes and Gardens New Cookbook, Bridal Edition
1/2 c. all-purpose flour
1 tsp. herbes de provence (or combination of dried basil, parsley, oregano, and thyme)
1/4 tsp. salt
1/4 tsp. pepper
4 boneless, skinless chicken breast halves (2 chicken breasts total)
2 TBSP olive oil
1 TBSP butter
2 c. sliced baby bella mushrooms
1 (14 oz.) can quartered artichoke hearts, drained
1/3 c. dry white wine
1/3 c. chicken broth
grated Parmesan cheese, for serving
minced fresh parsley, for serving
1. In a pie plate or shallow dish, combine flour, herbs, salt, and
pepper and stir with a fork to blend. Reserve 1 TBSP of the
flour mixture. Dredge chicken in the flour
mixture, shaking off the excess.
2. Heat olive oil in a skillet over medium-high heat. Add the
chicken to the pan and cook until golden brown and cooked through, 8-10 minutes, turning halfway through cooking. Remove the chicken to a
plate; cover and keep warm.
3. Add the butter to the pan and warm until melted. Add the mushrooms
and artichokes to the pan and cook until most of the liquid is released
from the mushrooms and the vegetables are tender, about 5 minutes.
4. In a liquid measuring cup, combine the white wine, chicken broth, and
reserved TBSP of flour. Whisk until smooth. Add the mixture to
the skillet, cooking until warm and slightly thickened.
5. Return chicken to the pan to warm through and cover with sauce. Serve the
chicken with sauce spooned over the top, and garnished with Parmesan and parsley, as desired. Serves 4.