Tempt My Tummy: Chicken and Artichokes with Wine Sauce

• November 18th, 2008
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This week’s edition of Tempt My Tummy with Blessed With Grace is a new recipe I tried out of my Better Homes and Gardens Cookbook. I was going to do a Rachael Ray recipe with similar ingredients, but decided this one looked easier. I’ve made the Rachael Ray one before and I didn’t have some of the ingredients. I needed stuff for the one I made, so I decided to try something new since I had to go to the store. The result was one good dinner!

Chicken and Artichokes with Wine Sauce

Ingredients:

1/4 cup all-purpose flour
1/2 tsp dried sage, crushed
1/4 tsp salt
1/8 tsp black pepper
4 skinless, boneless chicken breast halves
2 T cooking oil (EVOO)
2 cups sliced fresh mushrooms (I used a blend of cremini, shitake, and white mushrooms)
1 8- or 9-oz package frozen artichoke hearts, thawed and halved lengthwise (I used canned artichoke hearts that were in a seasoning — even better!)
1 T butter or margarine
1/3 cup dry white wine
1/3 cup chicken broth
1/8 tsp salt
2 T grated Parmesan or Romano (optional)
2 T snipped fresh parsley (optional)

Directions:

1. In a shallow dish stir together flour, sage, 1/4 tsp 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 to 10 minutes or until no longer pink (170º F), turning once. Remove chicken from skillet; cover and keep warm. Drain off any excess oil in skillet.
3. In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat for 3 minutes or until artichokes are tender.
4. In a small bowl stire together reserved flour mixture, wine, broth, and 1/8 tsp 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 cheese and parsley.

Tags: NaBloPoMo, Recipes, Tempt My Tummy Tuesday