• Mushroom Garlic Chicken with Artichokes

    Date: 2011.04.07 | Category: recipes | Tags:

    I tried this yummy new recipe out of my 365 Days of Chicken cookbook the other night.  I was planning to make Chicken Piccata and then came across this gem.  I never like dredging my raw chicken breasts in flour for some reason (I know, I’m quirky like that) and when I saw that this recipe skipped that step I was sold!  Of course I didn’t follow the recipe exactly, but this is what I did and it turned out great!

    Mushroom Garlic Chicken with Artichokes

    4 boneless skinless chicken breasts
    salt and pepper to taste
    2 TBS butter
    4 cloves crushed garlic

    1 TBS olive oil
    4 (more!) cloves crushed garlic
    4 oz can sliced mushrooms
    14 oz can quartered artichoke hearts (drained)
    2-3 TBS white wine
    2 TBS lemon juice

    Season chicken with salt and pepper.  Melt butter in large frying pan and cook garlic 1 minute.  Add chicken and cook until both sides are lightly browned.  Remove to a plate.

    Add olive oil to same frying pan and cook remaining garlic about 1 minute.  Add mushrooms and cook about 3 minutes then add artichoke hearts and cook one or two minutes until heated through.  Add wine and lemon juice and bring to a boil, stirring until mixture thickens.  Add chicken back to the pan, cover and cook until chicken is cooked through with no pink remaining.

    Serve with rice or pasta.