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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken with Artichokes in Wine Sauce Recipe

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This recipe for Chicken with Artichokes in Wine Sauce is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups artichoke hearts, frozen and thawed or canned and drained
2 boneless skinless chicken breasts
1 1/2 cup flour
2 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
2 cups white wine (Chardonnay)
1/2 lemon
fresh parsley, garnish
salt and pepper
Directions:
Directions:
Cut the artichoke hearts in half lengthwise, cut the chicken into bite-sized pieces. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper, toss the chicken pieces into the flour. Heat a 12 inch skillet over medium-high heat, add 1 tablespoon of butter and 1 tablespoon of oil, add the artichokes, cook for a bout 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and set aside. Melt the remaining tablespoon of butter and oil, remove the chicken pieces from the flour and sauté for 5 to 7 minutes or until well-browned on both sides. (for best flavor, look for a golden crust to develop and make sure both sides are browned. Add the browned artichokes back to the pan. Pour in the wine and scrape any bits from the bottom of the pan, bring to a simmer and let simmer for 8 to 10 minutes over medium heat. The sauce will thicken, stir well to coat everything in the wine sauce. Stir in a few squeezes of fresh lemon juice. Garnish if desired with finely chopped parsley.
Personal Notes:
Personal Notes:
Best served with pasta.

 

 

 

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