Saturday, August 28, 2010

Chicken and Artichokes in a White Wine Sauce


Tonight, I was simply too exhausted to cook. We went away for the weekend, and have been running a TON since we returned (we're car shopping, which really messes with meals when you're working around the schedules of two little boys who want to nap and eat), so we've been eating a good amount out. When I said that I was soo tired, and wanted to just sit for a minute (for what felt like the first minute of the day), my wonderful husband said he would cook.


So, he's the one who made this. As he was finishing up, he said he really hoped the meal tasted as good as it smells because it smelled so good.

It was very good. Way to go, Annie! The problem with ours was that the chicken was a little bit overcooked; he ended up not eating much of his chicken, but devoured the sauce.

I couldn't tell you what modifications he made other than this:
We used Pinot Grigio that had been sitting in our fridge for awhile, probably to the point of being vinegar.
We had beef stock in the fridge; I'm pretty sure he used that for the chicken broth.

Chicken and Artichokes in a White Wine Sauce
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½ cup all-purpose flour
1 tsp. herbes de provence (or a combination of other dried herbs such as basil, parsley, oregano, thyme)
¼ tsp. salt
¼ 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 (14 oz.) can quartered artichoke hearts, drained
1/3 cup dry white wine
1/3 cup chicken broth
Grated Parmesan cheese, for serving
Minced fresh parsley, for serving
In a pie plate or shallow dish, combine the flour, dried herbs, salt and pepper and stir with a fork to blend. Reserve 1 tablespoon of the flour mixture. Using tongs, coat the chicken breast halves in the flour mixture, shaking off the excess.
Heat the olive oil in a skillet over medium-high heat. Add the chicken to the pan and cook until golden brown and cooked through, about 8-10 minutes, turning halfway through cooking. Remove the chicken to a plate; cover and keep warm.
Add the butter to the pan and warm until melted. Add the mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.
In a liquid measuring cup, combine the white wine, chicken broth, and reserved tablespoon of flour; whisk until smooth. Add the mixture to the skillet, cooking until it is warm and slightly thickened. Return the chicken to the pan to warm through and cover with sauce. Serve the chicken with sauce spooned over the top, and garnish with grated Parmesan and fresh parsley as desired.
Source: adapted from Proceed With Caution, originally from Better Homes and Gardens New Cookbook, Bridal Edition

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