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. 
These look great – I did a pumpkin lasagna a while ago and loved it so I know these have to be amazing!
Pam @ From Apples to Zucchini
the rolls are so cute!!! they look delicious!
I have been bookmarking all of your butternut squash recipes, but this one is going to the top of the list! The goat cheese is the perfect flavor accompaniment.
Yay! Another recipe to add to my to-make list. It’s great that you can freeze this because my fiance doesn’t like butternut squash. I can make the whole thing for myself and take it for lunches!
So delicious! I’m loving this week long butternut squash event…so many tasty recipes!
Awesome and delicious-looking idea! I love lasagna that’s different from the typical and butternut squash is perfect!
Sues
I’ve never though of squash rolled up in lasagna noodles–love the idea!!
Delicious use of the squash. I love this lasagna rolls.
I like lasagna rolls too – so much more fun than a traditional lasagna. I like the simplicity of this recipe too. Sounds delicious. I’d love to see you improve Martha’s butternut mac and cheese!!
These lasagna rolls look ADORABLE! I love the idea of a freezer meal party!
what a fabulous idea for freezer meals! and these sound DELISH 🙂
I made these again a few weeks ago – I almost forgot how delicious they are! I love that you subbed in the Greek yogurt and goat cheese, mmm 🙂
I’m making a meatless alternative with a spinach bechamel sauce… Although I do love bacon…
beantownbaker — January 27th, 2013 @ 4:08 pm
That sounds delicious. Let me know how it turns out!
Do you have any idea of the calorie count in these? They look phenomenal!
beantownbaker — November 7th, 2013 @ 7:31 pm
Sorry I don’t calculate nutritional information for my recipes. There are some online tools that you can use to do so yourself if you’re interested.