DPI Recipe

Print Recipe || View All Recipes

Chicken with Artichokes and Mushrooms


8 boneless, skinless chicken breast halves
3/4 teaspoon salt, divided
1/4 cup butter or margarine, divided
1/2 pound fresh mushrooms, sliced
1/4 cup chopped green onion
3 cloves garlic, minced
1 package (9 ounces) frozen artichoke hearts, thawed, drained, cut in half
1/3 cup chicken broth
1/2 teaspoon leaf thyme, crumbled
1/4 teaspoon ground red pepper
1/3 cup dry white wine
2 teaspoons cornstarch
Fresh herb garnish


On hard surface with meat mallet or similar flattening utensil, pound chicken to 1/4-inch thickness. Sprinkle 1/2 teaspoon of the salt over chicken. In large frypan place 2 tablespoons of the butter or margarine and melt over medium-high heat. Add chicken, 4 pieces at a time, and cook, turning, about 6 minutes or until brown on both sides. Remove chicken; set aside. To drippings in same frypan, add remaining butter or margarine and melt over medium heat. Add mushrooms, onion, and garlic. Cook, stirring frequently, about 4 minutes or until vegetables are tender. Add artichoke hearts, broth, remaining salt, thyme, and red pepper; stir to mix well. In small dish, place wine; add cornstarch, stirring to mix. Stir into vegetable mixture and cook, stirring, until slightly thick. Return chicken to pan, spooning sauce over chicken. Cover and cook about 3 minutes or until chicken is fork tender and heated through. Garnish with fresh herbs.

Nutritional Information:

Servings: 8

Print Recipe || View All Recipes