This sauce was fantastic and such a perfect topping for skillet cooked chicken. As an added bonus, it is quick to put together. We served it with mashed potatoes and fresh steamed broccoli for a wonderful meal.
Chicken and Artichokes with Wine Sauce
Source: Slightly adapted from Better Homes and Gardens New Cookbook, Bridal Edition, page 427
- 1/4 cup whole wheat flour
- 1/2 teaspoon dried sage, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 boneless, skinless chicken breast halves
- 2 tablespoons safflower oil
- 2 cups sliced fresh mushrooms
- 1 8 or 9 ounce package frozen artichoke hearts, thawed and halved lengthwise (I used canned)
- 1 tablespoon butter
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- 1/8 teaspoon salt
- 2 tablespoons grated Parmesan or Romano cheese
- 2 tablespoons snipped fresh parsley
1. In a shallow dish, stir together flour, sage, 1/4 teaspoon salt, pepper; reserve one tablespoon of flour mixture. Coat chicken in remaining flour mixture.
2. In a large skillet cook chicken in hot oil over medium-high heat for 8 to 10 minutes or until no longer pink (170 degrees F), turning once. Remove chicken from skillet; cover and keep warm. Drain off any excess oil in 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 flour mixture, wine, broth, and 1/8 teaspoon salt until smooth. Add wine mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour sauce over chicken. Sprinkle with parsley and cheese.