INGREDIENTS
1/4 cup flour
1/2 teaspoon poultry seasoning
salt and pepper, to taste
4 boneless, skinless chicken breast halves
2 tablespoons cooking oil
2 cups sliced fresh mushrooms
1 8 or 9 ounce package frozen artichoke hearts or 1 jar canned artichoke hearts, drained
1 tablespoon butter
1/3 cup dry white wine
1/3 cup chicken broth
2 tablespoons grated Parmesan or Romano cheese
2 tablespoons snipped fresh parsley
METHOD
1. In a shallow dish, stir together flour, poultry seasoning,salt,and 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.
3. In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat until artichokes are tender and slightly browned.
4. In a small bowl stir together reserved flour mixture, wine, broth, and 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.
Notes: I pounded my chicken breasts to flatten them into a more uniform, quicker-cooking thickness. Also, I doubled the amount of chicken broth to 2/3 cups and omitted the wine completely. Finally, I added a little more of the flour mixture than called for, which meant that I needed to thin the sauce with broth, but ultimately yielded a larger amount of the sauce. I loved this sauce, so I was glad to have more!
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
Subscribe and let’s get cooking!!
