Jane's Favorite Tested Recipes
06/10/2007
Last Update
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Jane's Favorite Tested Recipes
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Chicken Saute with Artichokes and Mushrooms
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1 (6 ounce) jar marinated artichoke hearts, drained, reserved |
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4 skinless, boneless chicken breasts) |
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Flour, seasoned salt, pepper |
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5 tablespoons butter, divided |
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12 fresh crimini or button mushrooms, halved |
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1/3 cup dry white wine |
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¼ cup chicken broth |
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2 tablespoons capers, drained |
Drain artichokes, reserving 2 tablespoons marinade; set aside.
Flatten chicken breasts to ½" thickness, using a meat mallet or rolling pin.
Sprinkle with seasoned salt and pepper and sprinkle with flour. Set aside.
Melt 3 tablespoons butter in a large (I used a 10") skillet. Add mushrooms and saute for 5 minutes. Push mushrooms to one side of the pan. Melt 1-tablespoon butter in pan; add chicken. Cook chicken 5 minutes per side. Remove from pan, cover and keep warm.
Add wine to skillet and cook, stirring to loosen particles on bottom of skillet. Add chicken broth, artichokes, and reserved artichoke marinade to skillet. Cook 3 minutes or until liquid is reduced by half. Remove from heat. Add remaining one-tablespoon butter and capers, stirring often until smooth. Serve sauce over chicken.
NOTE: This recipe is in the March 2003 issue of Southern Living. I gave the whole recipe, although I only used two chicken breasts for us. If you use four breasts, you’d need to use at least a 12" skillet. I also just bought a package of sliced mushrooms and used half of that. It has a really good flavor and we liked it. I served it with a salad and summer succotash.