A great friend of mine served us this delicious chicken recipe for New Years Eve many years ago, in 2002. YUM! You have to try this recipe. You’ll love it. Best of all, it’s pretty quick and easy.
Chicken with Mushroom & Artichoke Sautee
- ~1 lb Skinless, boneless chicken breast (4 halves or 2 whole)
- 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp sage
- 1/8 tsp pepper
- 2 TBSP oil ( I use coconut oil and butter)
- 1/2 cup dry white wine
- 1 small jar artichoke hearts, drained and quartered
- 8 ounces mushrooms, sliced
- 2 TBSP grated cheese, Parmesan, Romano, or other hard cheese
- 2 TBSP snipped fresh parsley
Pound your chicken through a bag. Use a heavy-duty bag if you don’t want chicken juice to go flying around your kitchen.
You’re finished when it’s a uniform thickness. This process helps it cook more evenly so don’t skip it (unless you want – but then your chicken will take longer to cook and might not cook as nicely.).
Cook the chicken in hot oil/butter over medium-high heat about six minutes or until chicken is tender and no longer pink, turning once (I won’t tell if you turn it more.) If the skillet looks too dry, add a bit more butter. I almost always add a bit extra. Remove chicken from skillet; cover and keep warm. If you have a lot of extra oil, drain it. I don’t normally have enough to drain, though. This is what I end up with:
Serve immediately. Bon Appetite!
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