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Friday, September 10, 2010

Chicken and Artichokes in a White Wine Sauce

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Paige has become my go-to foodie friend. On an almost daily basis, you'll find me bouncing food-related questions off of her. Why? Not only does she, like me, appreciate a good meal, but she's also brutally honest. I can always count on her to tell me if my menu idea is terrible, or if the recipe I stumbled upon really does look as incredible as I think! Paige is actually a rather good cook herself, but I can't convince her to start her own blog (or do a guest post...yet). However, she's introduced me to plenty of good recipes, including this chicken dish. I didn't even have to take her word for this one; she made it at our latest girls dinner (when I made the bruschetta) and I was completely smitten.

A week later, I made the exact same dish for Ryan and my sister. As expected, they enjoyed it as much as I did. This was a great Sunday night dinner. It doesn't require you to spend all night in the kitchen, and yet it's impressive enough to serve to company! I loved the rich, flavorful sauce; this will be a repeat meal in our house!

One Year Ago: Quick and Easy Tuna Salad (my how my pictures have improved, huh?)

Chicken and Artichokes in a White Wine Sauce
from Annie's Eats

-1/2 cup all-purpose flour
-1/4 tsp each of basil, parsley, oregano, and thyme
-1/4 tsp salt
-1/4 tsp pepper
-4 boneless, skinless chicken breast halves (2 chicken breasts total)
-2 tbsp olive oil
-1 tbsp butter
-2 cups sliced baby bella mushrooms
-1 jar quartered artichoke hearts, drained
-1/3 cup dry white wine
-1/3 cup chicken broth
-grated parmesan cheese & parsley, for serving

1. In a shallow dish, mix flour, herbs, salt and pepper. Set aside 1 tbsp of flour mixture. Coat each chicken piece with the flour mixture.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown (8-10 minutes), turning halfway through cooking. Remove chicken, cover to keep warm, and set aside.
3. Add butter to the pan. Once melted, add mushrooms and artichokes and cook until vegetables are tender (5 minutes).
4. In a measuring cup, whisk together white wine, chicken broth, and reserved tbsp of flour mixture. Pour into the skillet and cook until warm and slightly thickened (stir occasionally). Slice chicken into strips and return to the skillet to warm and coat in sauce.
5. Serve chicken over rice. If desired, garnish with parmesan and parsley.

This post is linked to Eat at Home.