Artichoke Chicken with Mushrooms

http://www.lightscameracook.com

Recipe:

Serves 4
• 4 Boneless skinless chicken breasts
• Private Selection® Sea Salt and Peppercorn Medley Grinder
• 2 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• 1 can (14 oz.) quartered artichoke hearts
• 1 Container fresh sliced mushrooms (8 oz.)
• ½ Cup finely diced onion
• 1/3 Cup all purpose flour
• 1 Cup white wine
• 1 Cup chicken broth
• 1 Teaspoon dried rosemary (crushed)
1. On a cutting board, flatten chicken with a meat mallet to ½ in thick. Season chicken with
the salt and pepper to taste. Heat a skillet over medium high heat for one minute. Add the
butter and oil and swirl to coat. Add the seasoned chicken and bronze for 2 minutes per
side. Continue to cook until center is done and juices run clear. Remove to serving platter
and keep warm.
2. Cook mushrooms and onions in pan drippings; blend in flour, rosemary, salt and pepper
until smooth. Slowly add wine and chicken stock; cook until thickened and bubbly. Add
drained artichoke quarters and heat through. Remove sauce from heat and pour over
chicken. Serves 4.
Wine Suggestion: Sauvignon Blanc or Pinot Grigio

Category:

Howto & Style

Tags:

• boneless
• chicken
• artichoke
• mushroom
• wine
• cook
• make
• recipe

[silne08]

This looks great.

[whateva33119]

that looks beautiful i am so cooking that for my mom and dad .