Chicken and Artichokes in Wine Sauce

By kgl1255

Ingredients

• 1/4 cup whole wheat flour
• 1/2 tsp dried sage, crushed
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 boneless, skinless chicken breast halves
• 2 Tbsp safflower oil
• 2 cups sliced fresh mushrooms
• 1 8 or 9 ounce package frozen artichoke hearts, thawed and halved lengthwise (I used canned)
• 1 Tbsp butter
• 1/3 cup dry white wine
• 1/3 cup chicken broth
• 1/8 tsp salt
• 2 Tbsp grated Parmesan or Romano cheese
• 2 Tbsp snipped fresh parsley

Details

Servings 6
Adapted from beantownbaker.com

Preparation

Step 1

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.