Friday, April 8, 2011

Chicken with artichokes and mushrooms

I was SO excited to try this recipe from Annie's Eats. It looked delicious. It was pretty easy to make and tasted.. fine. It was good. Solid. But didn't blow me away. But it's a quick way to make a "fancy" looking dish.

½ cup all-purpose flour
1 tsp. herbes de provence (or a combination of other dried herbs such as basil, parsley, oregano, thyme)
¼ tsp. salt
¼ tsp. pepper
4 boneless, skinless chicken breast halves (2 chicken breasts total)
2 tbsp. olive oil
1 tbsp. butter
2 cups sliced baby bella mushrooms
1 (14 oz.) can quartered artichoke hearts, drained
1/3 cup dry white wine
1/3 cup chicken broth
Grated Parmesan cheese, for serving
Minced fresh parsley, for serving

In a shallow dish, combine flour, herbs, salt and pepper. Reserve 1 tablespoon for sauce later. Dredge chicken breasts in the flour mixture to coat.

Heat EVOO in a skillet over medium-high heat. Cook until browned and cooked through, about 8-10 minutes. Remove the chicken to a plate; cover and keep warm.

Add the butter to the pan. Add the mushrooms and artichokes and cook until tender, about 5 minutes.

Combine the white wine, chicken broth, and reserved tablespoon of flour. Add the mixture to the skillet, cooking until it is warm and slightly thickened. Return the chicken to the pan to warm through and cover with sauce.

We eat ours with yummy garlic rice pilaf.

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