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Wednesday, May 26, 2010

Chicken and Artichokes with Wine Sauce

I found this recipe on the cooking blog Proceed with Caution. It was simple to make and tasted great. I loved the "breading" on the chicken and the mushroom artichoke sauce. Next time I might even throw in some capers. I served this with the best broccoli ever.


Ingredients:
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

Directions:
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.
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.
In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat for 3 minutes or until artichokes are tender.
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 liquid becomes bubbly and starts to thicken. Cook and stir for a few more minutes while sauce continues to thicken. Pour sauce over chicken. Sprinkle with parsley and cheese.
Servings: 4

 

Linked to EKat's Kitchen Friday Potluck and Simplicity Photography Challenge: Food

Labels:

9 Comments:

Blogger sugarswings said...

this looks so tasty! will have to try it! saw you on friday potluck, thx for posting!

December 30, 2010 at 9:56 PM  
Anonymous Medifast Coupons said...

Artichoke hearts are a great compliment to chicken, and the Romano cheese is a great topper! Delicious looking dish!

January 2, 2011 at 10:10 AM  
Blogger jeff said...

Looks and sounds fantastic! What type of dry white wine would you recommend? Thanks!

January 2, 2011 at 12:02 PM  
Blogger Christina said...

@jeff I usually use Pinot Grigio or Sauvignon Blanc, any white that isn't sweet should work well.

January 3, 2011 at 9:18 AM  
Blogger Sara said...

Mmmmmm, this looks so good! Love the photos - gorgeous - and the meal looks just delicious! :)

January 8, 2011 at 9:07 PM  
Blogger Diane said...

So pretty to eat. Thanks for the recipe! :O)

January 12, 2011 at 5:35 PM  
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January 20, 2011 at 9:29 AM  
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C + C Marriage Factory: Chicken and Artichokes with Wine Sauce

Chicken and Artichokes with Wine Sauce

I found this recipe on the cooking blog Proceed with Caution. It was simple to make and tasted great. I loved the "breading" on the chicken and the mushroom artichoke sauce. Next time I might even throw in some capers. I served this with the best broccoli ever.


Ingredients:
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

Directions:
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.
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.
In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat for 3 minutes or until artichokes are tender.
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 liquid becomes bubbly and starts to thicken. Cook and stir for a few more minutes while sauce continues to thicken. Pour sauce over chicken. Sprinkle with parsley and cheese.
Servings: 4

 

Linked to EKat's Kitchen Friday Potluck and Simplicity Photography Challenge: Food

Labels: