Chicken and Artichokes in a White Wine Sauce

Last week, I got a super couponing deal on Perdue chicken breasts.  They were on sale AND I had a $0.75 coupon which doubled at my market! Unfortunately, I forgot the chicken at work over the weekend, so I had to wait until the week started again to use it up.



I found this recipe and was immediately drawn to it - I absolutely LOVE artichokes.  We have a wonderful specialty wine shop in my neighborhood, so I picked up a half bottle of wine just to cook with ($3.99) and was able to complete my meal pretty inexpensively.  I do wish I had picked up the artichoke hearts at Trader Joe's, where I know they were cheaper.  I was this close to buying them when I was there, too!



This meal came together really easily.  I meant to serve it over brown rice, but I forgot to start it in time. Instead, I served it over Israeli couscous, which I adore.  The Monkey Scientist actually made the couscous, and he cooked it in chicken broth seasoned with garlic powder and herbs de provence, which gave it wonderful flavor.  And, he cooked it to perfection!  The couscous gave the dish another textural element and absorbed the flavors of the sauce.



We really enjoyed this dish a lot.  It was interesting that it didn't include any lemon juice, which I thought would have added a nice citrusy element.  However, my dad hates citrus, so it was nice to try an artichoke chicken recipe that I knew he'd enjoy (and therefore my mom can replicate).  It reminded me of my favorite restaurant in the Greater Boston area, aptly named Artichokes, which has the most amazing artichoke appetizer you've ever tasted.  We've gone there a few times on my birthday, which made this the perfect week to compose this dish - my birthday is in just a couple of days!



Chicken and Artichokes in a White Wine Sauce

From Annie’s Eats

Ingredients:

½ cup all-purpose flour

1 tsp. herbes de provence (or a combination of other dried herbs such as basil, parsley, oregano, thyme)

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

1/3 cup chicken broth

Grated Parmesan cheese, for serving

Minced fresh parsley, for serving

Directions:

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.  Using tongs, coat the chicken breast halves in the flour mixture, shaking off the excess.

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.  Remove the chicken to a plate; cover and keep warm.

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.

In a liquid measuring 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.  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.