The Pioneer Woman Tasty Kitchen
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Chicken & Artichokes in a Wine Sauce

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Level: Easy

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Description

This recipe is my husband’s favorite meal that I make. If it were up to him, he would eat it everyday. Our boys (ages 5 and 4) love it too. It’s a wonderful, easy recipe.

Ingredients

  • ¼ cups All-purpose Flour
  • ½ teaspoons Dried Sage, Crushed
  • ¼ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 2 Tablespoons Cooking Oil
  • 4 slices Boneless, Skinless Chicken Breast Halves
  • 2 cups Sliced, Fresh Mushrooms, Optional
  • 8 ounces, weight Frozen Artichoke Hearts, Thawed & Halved Lengthwise (1 Box)
  • 1 Tablespoon Butter
  • ⅓ cups Dry White Wine
  • ⅓ cups Chicken Broth
  • ⅛ teaspoons Salt
  • 2 Tablespoons Grated Parmesan Or Romano Cheese
  • 2 Tablespoons Fresh Snipped Parsley

Preparation

1. In a shallow dish, stir together flour, sage, 1/4 teaspoon salt, and pepper. Reserve 1 tablespoon of the flour mixture. Coat chicken with remaining flour mixture.

2. In a large skillet, cook chicken in hot oil over medium-high heat for 8 to 10 minutes or until chicken is no longer pink on the inside, turning once. Remove chicken from the skillet; cover and keep warm. Drain off any excess oil in the skillet.

3. In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat for 3 minutes or until artichokes are tender.

4. In a small bowl, stir together reserved tablespoon of flour mixture, wine, broth, and 1/8 teaspoon salt until smooth. Add wine mixture to the skillet. Cook and stir until thickened and bubbly. Cook for 1 minute more. Pour sauce over chicken. Sprinkle with cheese and parsley.

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