Chicken & Artichoke Hearts in Wine Sauce |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
4 boneless, skinless chicken breast halves
8 oz can artichoke hearts (plain, not marinated)
2 cups fresh sliced mushrooms
1 cup all purpose flour
1 tsp sage
1 tsp EACH salt and pepper (or to taste)
1 Tbsp butter
1/2 cup cooking oil
1/2 cup chicken broth
1/2 cup of white wine (any white wine will do)
Combine flour, sage, salt and pepper in shallow bowl. Set aside 1 Tbsp flour mixture for later use. Wash and pat dry chicken. Coat chicken in flour mixture on both sides, and fry in cooking oil until done (170 degrees on a meat thermometer). Drain off cooking oil and leave drippings. Add butter and stir until melted. Mix together reserved 1 Tbsp flour mixture, chicken broth and white wine in measuring cup and mix until flour is dissolved. Pour mixture in pan; cook and stir until thickened. Add artichoke hearts and mushrooms and cook an additional 3-5 minutes until done. Pour over chicken breasts and serve. |
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