Chicken and Artichokes in Wine Sauce
Hubby and I have been trying to make new recipes at least once a week for dinner. The past few weeks, we’ve been kind of just eating the same things over and over again. So each Sunday before I go to the store, we both pick one new recipe. The good thing about having just two of us is that those two recipes usually feed us dinner for four nights out of the week.
I chose this recipe because I love mushrooms. And it looked like a great weeknight meal since it was pretty easy to throw together. The recipe definitely makes enough to have leftovers. I cut the chicken breasts in half so we were able to spread this out to six servings.
I plated this up family style for the pictures. We both really enjoyed the flavors of the mushrooms and artichokes. I use some of my homemade chicken broth in this recipe, which we’ve almost used up! It’s about time for another batch.
One Year Ago: Chocolate Chip Cookie Bars
Chicken and Artichokes in Wine Sauce
Yield: 12
Ingredients:
1/4 cup whole wheat flour
1/2 tsp dried sage, crushed
1/4 tsp salt
1/8 tsp black pepper
4 boneless, skinless chicken breast halves
2 Tbsp safflower oil
2 cups sliced fresh mushrooms
1 8 or 9 ounce package frozen artichoke hearts, thawed and halved lengthwise (I used canned)
1 Tbsp butter
1/3 cup dry white wine
1/3 cup chicken broth
1/8 tsp salt
2 Tbsp grated Parmesan or Romano cheese
2 Tbsp snipped fresh parsley
Directions:
In a shallow dish, stir together flour, sage, 1/4 teaspoon salt, pepper; reserve one tablespoon of flour mixture. Coat chicken in remaining flour mixture.
In a large skillet cook chicken in hot oil over medium-high heat for 8 to 10 minutes or until no longer pink (170 degrees F), turning once. Remove chicken from skillet; cover and keep warm. Drain off any excess oil in skillet.
In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat for 3 minutes or until artichokes are tender.
In a small bowl stir together reserved flour mixture, wine, broth, and 1/8 teaspoon 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 parsley and cheese.
Recipe from Proceed with Caution, originally from Better Homes and Gardens New Cookbook, Bridal Edition, page 427
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love a good indian spiced dish – this looks great, and would be perfect to eat at lunchtime!
this sounds great- so quick and full of flavor, perfect for weekday lunches! hope things are going well in cinci!
beantownbaker — February 24th, 2013 @ 10:25 am
Thanks – things are starting to get settled here. We are closing on a house in a few weeks, so we’ll be moving again soon. Hope all is going well for you back in Boston!
I hope you are finding Ohio welcoming…even though it’s cold! These chickpeas seem like the perfect dish to help you feel warm and cozy.
beantownbaker — February 24th, 2013 @ 10:26 am
Thanks! We are finding Ohio welcoming. Everyone here is so nice (even if they can’t merge in to traffic to save their life…)
Chick peas and spinach – always make for a delicious and hearty meal! Definitely a good choice.
Is there a substitute for garam masala?
beantownbaker — February 24th, 2013 @ 10:28 am
Garam Masala has a unique flavor, but it is made from a combination of other spices so I’m sure you could find a substitute on the internet somewhere…
This is the perfect go-to recipe for a busy lifestyle…healthful, tasty and so easy to throw together! I hope things settle down for you and your hubs and your place begins feeling more warm and cozy! Meanwhile, you have a delicious satisfying recipe to comfort you!
beantownbaker — March 9th, 2013 @ 3:01 pm
So true!
Oh yum, this looks so warming and delicious!