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Chicken and Artichokes in a Mushroom White Wine Sauce

May 24, 2011

This is just one of those great quick go-to weeknight recipes that brings together the classic flavors of mushrooms and artichokes–which happens to be one of my favorite combinations so it’s no surprise it’s made its way here.  The white wine sauce that hold this dish together is pretty subtle so there’s definitely room for more seasoning if you’d like–or you could do what I did and just sneak in an extra handful of mushrooms to make it even better.  Sadly, I forgot to buy some parsley, so didn’t add it but I suspect some fresh herbs would really add a lot here.

Chicken and Artichokes in a White Wine Sauce

from Annie’s Eats


  • 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

1) In a shallow dish, combine the flour, dried herbs, salt and pepper and stir with a fork to blend.  Reserve 1 tablespoon of the flour mixture.

2) Coat the chicken breast halves in the flour mixture, shaking off the excess.

3) Heat the olive oil in a skillet over medium-high heat.  Add the chicken to the pan and cook until golden brown, about 8-10 minutes, turning halfway through cooking.  Remove the chicken to a plate; cover and keep warm.

4) 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.

5) Combine the white wine, chicken broth, and reserved tablespoon of flour; whisk until smooth.  Add the mixture to the skillet, cooking until it is warm and slightly thickened.

6) Return the chicken to the pan to warm through and cover with sauce.  Serve the chicken with sauce spooned over the top, and garnish with grated Parmesan and fresh parsley as desired.

3 Comments leave one →
  1. May 24, 2011 8:34 am

    I made this last year and absolutely loved it! Such a great combo!

  2. May 24, 2011 9:43 am

    That looks incredible. I will definitely try this recipe. Mushrooms + artichokes= heaven. Yum!

  3. May 25, 2011 7:38 am

    This looks so good, and seasonal! I just picked up some goregous artichokes last night, I may be giving this a try very soon, thanks for sharing.

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