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Artichoke and Mushroom Chicken

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Serves: 4

A great do-ahead dish that has dinner party elegance.


Ingredients

  • 4 Bell & Evans boneless, skinless chicken breast halves
  • salt & pepper
  • 3 T. olive oil, divided
  • 2 T. unsalted butter
  • ½ lb. Baby Bella mushrooms, sliced
  • 2 shallots, chopped
  • 3 cloves garlic, chopped
  • ¼ cup dry white wine
  • ¼ cup chicken broth
  • juice of 1 lemon
  • 1-14oz. can artichoke hearts, drained and quartered
  • 1 oz. shaved Parmigiano-Reggiano
  • 2 T. fresh parsley, chopped

To Prepare

To prepare, season chicken with salt and pepper. Heat 2 T. olive oil in a large skillet over medium high heat. Add chicken and brown on both sides, about 4 minutes on each side. Remove chicken to a plate and tent with foil to keep warm.

To the same skillet, add another tablespoon of oil and sauté the mushrooms, shallots and garlic for 5 minutes. Add the wine, broth and lemon juice and the chicken breasts, along with any juices that accumulate on the plate. Cover the skillet and cook over medium heat for 10 minutes.

Add artichokes and continue to cook uncovered until sauce is reduced by half. Adjust seasoning, transfer to platter and top with shaved Parmigiano-Reggiano and chopped parsley.

To Serve

Pair with Mount Eden Vineyards Saratoga Cuvee Chardonnay.



Eddie's Recipe Tip:

This dish can be prepared a day ahead. Reheat covered in 350° oven for 30 minutes. Just add the Parmesan and parsley just before serving.