Have I mentioned before that I am part French? It’s not something I tend to brag about but after tasting this dish I’m considering posting a French Flag on my front door. The French invented wine sauce right? Or was it the Italians? Whatever, this recipe tastes French so I’m gonna stick with that. AND, I didn’t even have to cheat on my diet when I ate this. Unlike the delicious BBQ pulled pork sandwich I had for lunch and the sugar cookie flavored frozen yogurt I had for a snack….oops. So, if you feel like enjoying a dinner of Turkey’s ugly stepsister, the chicken, cook this up tonight. You won’t be disappointed!
I know it doesn’t look like there’s chicken in that picture but I promise there is, its just covered in lots of good, healthy stuff – like cheese and wine…
- ½ cup all-purpose flour
- 1 tsp. herbes de provence (see I knew it was French!)
- 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, plus more for drinking
- 1/3 cup chicken broth
- Grated Parmesan cheese, for serving
- Minced fresh parsley, for serving (I was all out of parsley so I skipped this)
1. Chop up your veggies and cut your chicken breasts in half. (If you forget to do this like I did, don’t worry, you’ll just need to cook the whole chicken breasts a little longer)
2. 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. (I also forgot to do this, but its easy to just mix a little flour and herbs later when you need it) Using tongs, a fork or your hands, coat the chicken breast halves in the flour mixture, shaking off the excess.
3. 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 (check to make sure its no longer pink in the center). Remove the chicken to a plate; cover and keep warm.
4. 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.
5. In a liquid measuring cup (or any large 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. Mmmmm I love the smell of wine sauce cooking!
6. 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.
Serves Four. I served it over brown rice but it would also be good with pasta, and a good veggie on the side.
Source: Annie’s Eats