Chicken, Artichokes and Mushrooms

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I’ve recently discovered that I really like artichokes. Don’t get me wrong, I’ve always been a fan of spinach and artichoke dip, but that’s so cheesy and creamy that it would be hard not to be a fan. A few months ago I had a delicious pasta that had artichokes in it and I could actually pick out and appreciate the flavor of the artichokes. Then, just before he left for China, Jesse ordered an artichoke appetizer and I loved it. Finally I decided it was time for me to try using artichokes in my own kitchen. I searched online and when I saw this recipe on Annie’s Eats I was inspired. I used the recipe on her blog as a base and adjusted the sauce because I was envisioning a dijon cream sauce that I could serve over egg noodles. The end result was rich, nutty, slightly tangy and overall delicious. I can’t wait for Jesse to come home so I can make it for him!

Chicken, Artichokes, and Mushrooms in a Dijon Cream Sauce
(Adapted from Annie’s Eats)

1/2 cup all-purpose flour
1/2 tsp oregano
1/2 tsp basil
1/4 tsp rosemary (basically a small pinch, it’s hard to measure rosemary)
1/2 tsp. salt
1/4 tsp. pepper
2 chicken breasts, cut into bite size chunks
2 tbsp. olive oil
1 tbsp. butter
2 cups sliced baby bella mushrooms
1 (14 oz.) can quartered artichoke hearts, drained (in water, not oil)
1/2 cup dry white wine
1/2 cup chicken broth
1 Tbsp dijon mustard
1/2 cup half and half
1/4 cup grated Parmesan cheese
Minced fresh parsley, for serving (or dry if you don’t have fresh on hand)

In a shallow dish, combine the flour, dried herbs, salt and pepper and stir with a fork to blend. Reserve 1 tablespoon of the flour mixture. Place the chicken pieces in the flour mixture and toss until they are evenly coated.

Heat the olive oil in a skillet over medium-high heat. Add the chicken to the pan and cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken to a plate; cover and keep warm.

Add the butter to the pan and warm until melted. Add the mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.

In a large liquid measuring cup, combine the white wine, chicken broth, dijon mustard and reserved tablespoon of flour; whisk until smooth. Add the mixture to the skillet, cooking until it is warm and slightly thickened, then stir in the half&half and Parmesan cheese. Return the chicken to the pan to warm through and cover with sauce. Serve the chicken and sauce over egg noodles and garnish with parsley.

Comments

  1. HuRyde says:

    >Man, Sean's getting all the good stuff! Luky!

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