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Categories:
chicken salt olive oil butter onions garlic mushrooms white wine chicken broth cornstarch parsley oregano flour
Viewed: 9 - Published at: 2 years agoIngredients
- 1 pound chicken breast halves, boneless, skinless about 3 reasonably sized chicken breasts
- salt and black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 each onions
- 2 each garlic cloves minced
- 1 cup mushrooms sliced
- 13 cup white wine dry
- 6 each artichoke hearts quartered
- 1/2 cup chicken broth
- 1/2 teaspoon cornstarch
- 1 tablespoon parsley leaves chopped
- 1 dash oregano
- 1 tablespoon flour, all-purpose
Method
- Heat the butter and olive oil in a non-stick skillet over medium heat.
- Cut each chicken breast into cutlets, or into equally sized thirds.
- Pat dry with paper toweling and season with salt and pepper then dredge in flour.
- Shake off any excess.
- When skillet is hot add chicken pieces and brown on all sides.
- Transfer chicken to a plate and set aside.
- Add the onion, and cook, stirring occasionally for about 5 minutes until softened.
- Add the garlic, stir and then the mushrooms and cook until they begin to exude their juices, another 3 to 4 minutes.
- Add the wine and allow to reduce until most of the liquid has evaporated.
- Add oregano, broth, artichoke hearts, cornstarch and parsley.
- Cook, stirring until the sauce thickens, about 2 minutes.
- Return the chicken to the skillet, tossing to coat with the pan sauce and heat through, 1 or 2 minutes.
- Serve immediately.
