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Chicken With Artichoke And Mushrooms

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Ingredients
  Boneless, skinless, chicken breasts 4
  Sea salt To Taste
  Peppercorn To Taste
  Unsalted butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Canned quartered artichoke hearts 14 Ounce
  Fresh sliced mushrooms 8 Ounce
  Finely diced onion 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄3 Cup (4.8 tbs)
  White wine 1 Cup (16 tbs)
  Chicken broth 1 Cup (16 tbs)
  Dried rosemary 1 Teaspoon (Crushed)
Directions

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.

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Recipe Summary

Difficulty Level: 
Easy
Channel: 
DiabeticLiving
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Chicken, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
2
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!

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