Chicken and Artichoke Saute
Serves: 4
  • ½ cup flour
  • 4 boneless, skinless chicken breasts (about 1-1/2 pounds) pounded to ½ inch thick
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Kosher salt
  • Fresh ground black pepper
  • 2 tablespoons minced shallots (green onion can be substituted)
  • 1 tablespoon butter
  • 1 cup sliced mushrooms
  • ¼ cup white wine
  • 1 cup chicken broth or stock
  • 1 can (15 ounces) quartered artichoke hearts, drained
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh tarragon (3/4 teaspoon dried can be substituted)
  • Cooked brown, white or wild rice
  1. Season both sides of chicken with salt and pepper. Put flour in a shallow dish; dredge both sides of chicken breasts in flour shaking off excess.
  2. Heat 1 tablespoon butter and olive oil over medium heat in large skillet; add chicken breasts and cook until lightly browned on each side, about 8 minutes; remove to a platter and keep warm.
  3. Add remaining 1 tablespoon butter to the pan; add shallots and cook and stir about 1 minute. Add mushrooms and sauté until slightly softened, about 2 minutes. Add wine scraping bits from bottom of pan; add chicken broth, artichoke hearts, and tarragon and bring to simmer. Add chicken breasts, cover and turn heat to low; cook until chicken is cooked through, about 10 minutes. Add lemon juice and season with salt and pepper.
  4. Serve with cooked brown, white or wild rice.
For a slightly thickened sauce stir together 1 tablespoon softened butter and 1 tablespoon flour; stir into the sauce after seasoning with salt and pepper.
Recipe by A Year at the Table at