This recipe actually calls for frozen artichoke hearts or even canned… so it takes a lot of the hassle out of the cleaning and prep of fresh artichokes… so there’s no excuse as to why you can’t try it! It’s light and creamy and packed with flavor!
Sautéed Artichokes & Mushrooms with Chicken
4 Boneless Skinless Chicken Breasts
1 Package Frozen Artichoke Hearts or 1 Can Marinated Artichokes
1 Cup Fresh Sliced Mushrooms
½ Red Bell Pepper Diced
1 Cup Dry White Wine
½ Cup Chicken Stock
½ Cup Heavy Cream
Salt & Pepper
1 Tablespoon Olive Oil
1 Tablespoon Butter
Salt & Pepper both sides of the chicken and brown in the oil & butter in a large skillet for about 5 minutes.
Remove from skillet and set aside.
Add Artichoke Hearts & Mushrooms and sauté in the same skillet until the mushrooms are golden brown. Return Chicken and add all other ingredients and cover for 5-10 more minutes.
Garnish with parsley.
**sidenote**
Add Capers for a little more flavor
Basil, Parsley or even some Chervil would be great with this!
Serve over Linguini or Orzo that's been drizzled with some Olive Oil or tossed in plain butter with salt.
Make an Arugula Salad with a Lemon/Garlic/ Olive Oil Dressing! MMMM!!!!
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