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Katerina Posted July 26, 2005 01:23 PM
Chicken and Artichokes with Wine Sauce
Start to Finish: 30 minutes, Makes: 4 servings
1/4 c flour
1/2 dried sage
1/4 t salt
1/8 t black pepper
4 skinless, boneless chicken breasts
2 T oil
2 c sliced mushrooms
8 to 9 oz. pkg. frozen artichoke hearts, thawed and halved lengthwise**
1 T butter
1/3 c dry white wine
1/3 c chicken broth
1/8 t salt
2 T grated parmesan or romano cheese
2 T fresh parsley
1. In a shallow dish stir together flour, sage, the 1/4 teaspoon salt, and pepper; reserve 1 tablespoon of the flour mixture. Coat chicken with remaining flour mixture.
2. In a large skillet cook chicken in hot oil over medium-high heat for 8-10 minutes or until no longer pink, 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 margarine over medium heat for 3 minutes or until artichokes are tender.
3. In a small bowl stir together reserved flour mixture, wine, broth, and the 1/8 teaspoon salt until smooth. Add wine mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 more minute. Pour sauce over chicken. Sprinkle with cheese and parsley.
Chicken and Artichokes with Wine Sauce
Start to Finish: 30 minutes, Makes: 4 servings
1/4 c flour
1/2 dried sage
1/4 t salt
1/8 t black pepper
4 skinless, boneless chicken breasts
2 T oil
2 c sliced mushrooms
8 to 9 oz. pkg. frozen artichoke hearts, thawed and halved lengthwise**
1 T butter
1/3 c dry white wine
1/3 c chicken broth
1/8 t salt
2 T grated parmesan or romano cheese
2 T fresh parsley
1. In a shallow dish stir together flour, sage, the 1/4 teaspoon salt, and pepper; reserve 1 tablespoon of the flour mixture. Coat chicken with remaining flour mixture.
2. In a large skillet cook chicken in hot oil over medium-high heat for 8-10 minutes or until no longer pink, 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 margarine over medium heat for 3 minutes or until artichokes are tender.
3. In a small bowl stir together reserved flour mixture, wine, broth, and the 1/8 teaspoon salt until smooth. Add wine mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 more minute. Pour sauce over chicken. Sprinkle with cheese and parsley.