Recipe. You Won't Want to Miss This!
Chicken with Mushrooms and Artichoke Hearts
Tired of the same old chicken recipes? Here’s an easy, one pan meal that can be prepared in half an hour with minimal fuss and bother.
2 whole chicken skinless breasts
olive oil
flour
3 shallots, peeled and finely chopped
8 oz. crimini mushrooms, cleaned and quartered
1 14-16 oz. can artichoke hearts, packed in water and drained halved
white wine or vermouth
pinch of thyme
salt and pepper to taste
Tabasco (optional)
Cut the chicken breasts in 1-inch chunks. Place them in a plastic bag and add flour, just enough to coat them evenly when shaken. In the meantime, heat a generous amount of olive oil in a non-stick pan. Shake off excess flour from the chicken and place in the hot pan, with the shallots and toss over medium heat until the shallots soften and the chicken is lightly browned. Add the mushrooms, artichokes, thyme and wine to moisten, cover the pan and lower the heat. Cook about 15 minutes until the chicken is cooked through. The flour will thicken the sauce, but if it gets too thick, add a splash more wine. Salt and pepper to taste. You can spice it up with a ½ tsp. Tabasco.
Serve with your favorite grain and a fresh green vegetable or salad. A crusty French bread and bottle of white wine are also wonderful additions!
Serves 4
