1. On a cutting board, flatten chicken with a meat mallet to ½ in thick. Season chicken with the salt and pepper to taste. Heat a skillet over medium high heat for one minute. Add the butter and oil and swirl to coat. Add the seasoned chicken and bronze for 2 minutes per side. Continue to cook until center is done and juices run clear. Remove to serving platter and keep warm.
2. Cook mushrooms and onions in pan drippings; blend in flour, rosemary, salt and pepper until smooth. Slowly add wine and chicken stock; cook until thickened and bubbly. Add drained artichoke quarters and heat through. Remove sauce from heat and pour over chicken.
This video is a creation of LightsCameraCook. You can visit lightscameracook for complete recipes, and more videos.
Planning to cook some chicken breasts over dinner, here is a recipe with a difference. Check out chef Mike cooking chicken breasts with artichoke and mushrooms along with other vegetables and seasonings. Great when served with its own sauce!