Last night I was trying to figure out what to make for dinner. You see, around here, we eat chicken a lot and usually we eat it one of 4 ways (chicken tacos, chicken tostadas, grilled chicken with spanish rice, and chicken stir fry). As much as I LOVE tacos and tostadas, I really needed something different. So I looked in our fridge and pantry not know what I was going to make and whipped up this accidental deliciousness.
Want the recipe?
Chicken with Artichoke-Mushroom Wine Sauce
4 boneless, skinless chicken breasts
salt and pepper to taste
1/2 tsp garlic powder
1 tbs butter
2 tbs olive oil
12 oz artichoke hearts (I used the frozen kind from TJ’s, which have less sodium than the canned version)
1 1/2 c sliced cremini mushrooms
2 tbs olive oil
1/3 c dry white wine (use a wine that you actually like to drink too!)
1/2 c chicken stock
4 garlic cloves, sliced
1 tbs unbleached flour
1 c heirloom grape tomatoes, halved (I used one normal tomato because that’s what I had on hand but grape or cherry tomatoes would be wonderful in this dish)
1. Wash chicken breasts. Cut them through the middle as if you’re butterflying them, but continue until you get 2 ‘breasts’ out of one. Season with salt, pepper, and garlic powder.
2.Heat butter and 2 tbs olive oil in a large skillet on medium-high heat.
3. Place chicken breasts in heated skillet. *The key here is to let the chicken breasts sit in the pan for 3-5 minutes on each side without moving it around the pan. This helps the chicken get a gorgeous golden brown color and prevents the chicken from sticking to the pan.
4. Once the chicken is golden brown on each side and cooked through, remove and place breasts on a plate. Set aside.
5. Add 2 tbs olive oil to the pan and throw in your sliced mushrooms.
6. After about 4 minutes, add sliced garlic cloves and saute for 1 minute. Then add the artichokes, saute for 2 more minutes.
7. Deglaze the pan using white wine. This picks up all the yummy brown bits on the bottom of the pan so you can have extra deliciousness in your sauce. Let the wine come to a boil; let boil about 3 minutes.
8. Add chicken stock, let cook for about a minute.
9. Add flour, mix well, and cook another minute.
10. Add the chicken to the pan and the tomatoes (we just want them to heat through without losing their shape). Turn off heat.
11. Serve with rice, pasta, israeli couscous, or quinoa. Enjoy!
Mmmm delish! I’ll definitely be making this dish again soon and you should too!