Chicken with Artichokes in White Wine

I came up with this based off of another similar recipe that has mushrooms and it is very close, but I made a few modifications to it due to what I had on hand.  It was a perfect quick and healthy weeknight meal.  It has tons of flavor, and it also made for great lunch for work the next day as left overs.  I cannot tell you how insanely soft this chicken turned out,  and letting it rest after cooking was key to making it taste amazing and making a very tender piece of meat.

Chicken with Artichokes in White Wine Sauce

  • 4 Chicken Breasts, boneless, skinless
  • 2 tbsp Flour
  • 1 tsp Herbes de Provence
  • 1/2 tsp Salt
  • 1 small Shallot, diced
  • 1/2 Leek, diced
  • 2 cloves Garlic, minced
  • 1 (7oz) can Artichoke Hearts, drained and chopped
  • 1/2 c Chicken Stock
  • 1/2 c Dry White Wine
  • 1 tbsp Unsalted Butter
  • 1 tsp Parsley, minced
In a skillet over medium heat, add 1 tbsp olive oil.
In a shallow dish combine, flour, salt, and herbes and mix.  Lightly coat the chicken with the flour mix and place in the skillet.  Cook for 6-8 minutes on each side until golden brown.  Remove chicken from the pan placing on a plate, cover tightly with foil.
Add 1 tbsp olive oil to the hot pan and add in the shallot, leek, and garlic.  Saute until transparent, add in the artichokes and saute lightly to add a bit of color 1-2 minutes.
Add in the wine and chicken stock.  Reduce liquid by half, turn off the heat.  Taste, add in salt as needed. Add in butter and stir until melted add in parsley, taste again and add in more salt if needed.
Pour sauce over chicken when ready to serve.

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