Chicken with Artichokes and Mushrooms
Melissa
Serve over penne pasta. I made a note in my cookbook not to flour because the flour fell off.
ingredients
- 4 boneless chicken breasts
- 1/4 cup flour
- 1/2 t olive oil
- 2 1/2 to 3 cups fresh mushrooms, quartered
- 2 medium garlic cloves, minces
- 1/2 t olive oil
- 9 oz frozen artichoke hearts, thawed and halved
- 14.5 oz diced tomatoes
- 1/4 cu chicken broth
- 1/4 cup, dry white wine or dry vermouth or rose wine
- 1 T fresh lemon juice
- 1 t dried oregano
- 1/4 t salt
- couple T sun-dried tomatoes
- 1 T capers
- 4 or 5 thinly sliced green onions
directions
- 1
Rinse chicken and pat dry. Pound flat and coast with flour. Shake off excess.
- 2
In a large skillet over medium high heat heat oil and brown chicken for about 4 minutes a side. Remove from skillet and set aside.
- 3
Stir in mushrooms, garlic and 1/2 t olive oil. Cook for 7 to 10 minutes.
- 4
Add artichoke hearts and cook covered for 1 to 2 minutes, until juices evaporate.
- 5
Add chicken and remaining ingredients except green onions. Cook over medium heat for 10 minutes, or until chicken is cooked through.
- 6
Stir in green onions and cook for 1 minute.
Source: Melissa
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