6
chicken breasts, skinned and boned
All-purpose
flour
Salt
and pepper
1 cup
butter or margarine
2 (8
ounce) cans artichokes or 3 (6 ounce) jars marinated artichokes, drained
1
pound fresh mushrooms
1 to 1
½ cups dry white wine
Dip chicken in flour seasoned with salt and pepper.
 |
| When you get an ambiguous prompt like that, just spread out some flour on the bottom of a shallow bowl (pie plate, in this case) and mix in 1 tsp salt and 1/2 tsp pepper. There's your dredge! |
 |
| Looks like beignets if you squint a little, eh? |
Brown
in butter and remove from pan.
 |
| Don't forget to lay down paper towels! |
Add artichokes to pan and saute 10 minutes. Add
mushrooms and wine; saute 10 minutes.
 |
| The mushrooms get a healthy pink glow. |
Put chicken in a 13x9 inch casserole.
Pour sauce over chicken and bake, covered, at 350 degrees for 40 minutes.
 |
| And then it's dinner! |
My Rating: 4/5 "Wonderful tart flavor to this that gets a dose of strength from the earthy tones of the mushrooms. And it's quite a filling little dish!"
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