Name: Chicken and Artichokes In Wine Sauce
Ingredients: 2 cups artichoke hearts (frozen and thawed, or canned and drained); 2 boneless skinless chicken breasts (about 1 pound); 1 1/2 cups flour; Salt and freshly ground black pepper; 2 tablespoons unsalted butter (divided); 2 tablespoons olive oil (divided); 2 cups dry white wine; 1/2 lemon; Flat-leaf (Italian parsley, to garnish (optional))

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Chicken and Artichokes In Wine Sauce

Course: Main Course, Pasta

Keyword: artichokes, chicken

Servings:

Author: thekitchn.com

Ingredients

2 cups artichoke hearts frozen and thawed, or canned and drained
2 boneless skinless chicken breasts about 1 pound
1 1/2 cups flour
Salt and freshly ground black pepper
2 tablespoons unsalted butter divided
2 tablespoons olive oil divided
2 cups dry white wine
1/2 lemon
Flat-leaf Italian parsley, to garnish (optional)

Instructions

Cut the artichoke hearts in half lengthwise. Cut the chicken into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. Toss the chicken pieces in the flour.
Set a large skillet (at least 12 inches wide) over medium-high heat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.
Melt the remaining 1 tablespoon butter in the skillet along with the remaining 1 tablespoon olive oil. Lift the chicken pieces out of the flour and arrange in the skillet. Sauté the chicken pieces for 5 to 7 minutes or until golden brown on both sides. Add the artichokes back to the pan.
Pour in the white wine and and stir and scrape up any bits on the bottom of the pan. Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.
Serve with pasta, rice or couscous. Garnish, if desired, with finely chopped parsley.