Chicken and Artichokes in a White Wine Sauce

There are lots of reasons to like this dinner.  For one, it is pretty healthy, providing both lean protein and vegetables in one low fat dish.  Also, it uses ingredients that you are likely have on hand most of the time so as long as you have a package of mushrooms, you should be good to go.  The end result is a dish that is delicious, elegant, and appears as though you spent far more time on it than you actually did.  It’s also great as leftovers.

Chicken and Artichokes in a White Wine Sauce
Printer-Friendly Version

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

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.

Source: adapted from Proceed With Caution, originally from Better Homes and Gardens New Cookbook, Bridal Edition

37 Responses

  1. Is it wrong to crave that dinner at 5:30 in the morning? Looks delicious!

  2. I’ve tried a very similar dish that I had found in All You magazine. I served over pasta though. Delicious!

  3. I think we make something like this over pasta. Will have to try it over rice. Cheers!

  4. Darn! And I passed up frozen artichokes when I was at Trader Joe’s this weekend. Won’t make that mistake this weekend…

  5. Thank you for posting this! It looks delicious and I’d love to make it for dinner one day!

  6. This is great! I’m loving it already!

  7. Looks like my kind of meal! I’ll be trying this soon as we get back to “regular” weeknight meals when school starts again.

  8. Yum! It looks like you put this over rice, but I was thinking it would equally delicious over pasta. This looks delicious; thanks for sharing!

  9. I’ve been thinking about artichokes recently. You probably are aware that they come frozen as well as canned. I like them both, but I think the frozen ones have an edge in quality.

  10. YUM! This looks awesome. I’ve starred it for future use.

  11. This looks delicious! Just started eating artichokes recently, this looks like a great way to cook with them, so thanks!

  12. What a beautiful dish! Looks great! Thanks so much for sharing!

  13. Love this! Totally bookmarking it and adding it to my Stumble favorites! Thanks for another great recipe!

  14. this looks really, really good!

  15. I’ve never tried artichokes before – I find them a little intimidating, but this dish sounds like something quick and easy for a first time tasting, I just might have to try this.

  16. Annie,

    What kind of rice did you serve the chicken over??


  17. Oh my goodness…….I made this for dinner tonight and it was so delicious and easy. Thanks for sharing!

  18. My fiancé and I made this for dinner last night, and we loved it! The chicken was cooked perfectly and the flavors of the artichokes, mushrooms, and wine sauce came together beautifully. And it took barely any time to prepare! We’re definitely adding this one to our list of go-to dinners.

  19. mmmm mmm…lookin’ good!

  20. Hi Annie, I made this for dinner tonight and my husband said it was his favorite dish. I knew it would be good — but had no clue it would fall into the ‘favorite’ category.

    My husband doesn’t eat mushrooms so I substituted sliced potatoes. I added broccoli too. Next time I think I may add peas and water chestnuts.

    I was also working on my Thanksgiving mashed potatoes and served the chicken with a side of garlic mashed — two thumbs up! Thanks for the great recipe.

  21. Made it tonight and it was easy and delicious!

  22. Made this for dinner last night – it was excellent! Easy to make and the artichokes add such a good flavor to the dish.

  23. Thanks so much for sharing this recipe! I made this for dinner two nights ago and it was amazing! My boyfriend, the picky eater, even loved it (minus the mushrooms)!! We will def. be making this again, it was so easy and hardly took any time to make! Love your website!

  24. We just had this tonight- FABULOUS. Thank you, Annie for spicing up my dinner life!

  25. This was so yummy! I made it for my family and served it over rice pilaf, we loved it! Will definitely be putting on our list of go to recipes, I love how easy it was! I love love your blog, thanks so much!

  26. I loved this recipe, I made it and it tasted so good. It had so much flavor and I even ate the mushrooms and I hate mushrooms, at least I thought… =o)

  27. I’m trying this tonight! I only have jasmine rice on hand. Would that work good?

    • I don’t understand your question. There is no rice in the recipe. You can of course, serve it with whatever you like.

  28. Sorry Annie, I was making the Garlic rice pilaf with it and commented on the wrong post 🙂 Anyway, I did make it and it was excellent!

  29. Just made this for dinner tonight! First one from your website. Very easy and very good! Just a question though- is dry white wine the same as cooking white wine? We used the cooking white wine and it was delicious!

    • I suppose you could use cooking wine (clearly, since you did) but I always use wine that I would drink. Cooking wine is very high in sodium and bears little resemblance to real wine.

  30. I made this for dinner last night, and it was wonderful. My husband even stated he was hoping there would be leftovers, because he knew he would want to eat it again soon. I am on a quest to create menus and your site has been a great resource for me. This particular dinner just made the top 10 list, thanks so much!

  31. Had this for dinner tonight-and my husband loved it! I served it over noodles, and added some spinach and sauteed onions, and it was very healthy and wonderful. He was sad that there wasn’t a lot of leftovers!

  32. This looks delish! I’m planning out some upcoming menus, so this is going on the list, especially since it includes other ingredients that I’ll need for other recipes. 🙂 Thank you!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: