Chicken Saute with Artichokes and Mushrooms

By ezunich

Ingredients

• 1 (6 oz) jar marinated artichoke hearts
• 4 boneless chicken breast halves
• 1/4 cup flour
• 1 tsp salt
• 1/4 tsp pepper
• 5 tbs butter, divided
• 12 fresh cremini or button mushrooms, halved
• 1/3 cup dry white wine
• 1/4 cup chicken broth
• 2 tbs capers, drained

Preparation

Step 1

Drain artichokes, reserving 2 tbs marinade; set artichokes and reserved marinade aside.

Place chicken between 2 sheets of plastic wrap. Flatten to 1/2 inch thickness. Combine flour, salt and pepper in a shallow dish; dredge chicken in flour mixture and set aside.

Melt 3 tbs butter in a large skillet over medium-high heat; add mushrooms and saute 5 minutes. Push mushrooms to one side of pan and melt 1 tbs butter in pan; add chicken. Cook chicken 5-6 minutes on each side. Remove chicken from pan.

Add wine to skillet and cook over medium-high heats, stirring to loosen particles from bottom of skillet. Add chicken broth, artichokes and reserved artichoke marinate to skillet and cook 3 minutes or until liquid is reduced by half. Remove from heat; add remaining 1 tbs butter and capers, stirring often until smooth. Serve sauce over chicken.