Tuesday, November 23, 2010

Because I am fancy

So I was asked to post this recipe so here goes....oh but wait, of course I have something to say first.  In this recipe it calls for artichokes and mushrooms (frowny face).  I cook alot but I do not cook with mushrooms.  I do not eat mushrooms.  I don't like looking at mushrooms.  This has been a fact since I can remember and the best part is, it doesn't have anything to do with how they taste.  It gags me to even imagine the texture of a mushroom.  Seriously! That spongey ickiness turns my stomach.  I have tried fried mushrooms, I have tried stuffed mushrooms, btw I really want to eat fried mushrooms, they look really good.  I have tried them covered in ranch and I try real hard to enjoy it, but then I get that funky texture and it's all over......so here ya go!

Chicken and Artichokes in a White Wine Sauce

1/2 cup all purpose flour
1 tbsp combined herbs (basil, thyme, oregano, and parsley
Salt and pepper
4 boneless chicken breasts, halved ( 2 breasts total)
2 tbsp olive oil
1 tbsp butter
2 cups sliced baby bella mushrooms
1 can (14 oz) quartered artichokes, drained
1/3 cup dry white wine
1/3 cup chicken broth
Grated parmesan cheese, for serving
Minced fresh parsley, for serving

In a shallow dish, combine flour and herbs, mix with a fork.  Reserve 1 tbsp flour mixture.  Using tongs coat the chicken breast halves on both sides with the flour mixture, shaking off excess. 

Heat the olive oil in a skillet over medium high heat.  Add the chicken to the pan cooking until browned on each side, 8-10 minutes, turning half way through cooking.  Remove the chicken to a plate, cover to keep warm.

Add the butter to the pan until melted.  Add 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 bowl, mix the wine, broth and reserved tablespoon of flour, whisk until smooth.  Add mixture to pan until it is warm and slightly thickened.  Return the chicken to the pan to warm through and cover with sauce.  Serve chicken with sauce spooned over the top and garnish with Parmesan cheese and parsley.

I served this over angel hair pasta but you can also use rice.

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