Tonight's Dinner: Artichoke Chicken
A jar of marinated artichoke hearts and a jar of marinated mushrooms are all you need to turn a plain old chicken breast into dinner fit for a king.
I always have at least one jar of marinated artichoke hearts sitting on my shelf. My mother taught me there were certain things you should always have in your cupboard in case of a cooking emergency, which usually meant you had people coming over unexpectedly. A few of these items are a can of garbanzo beans, a can of pitted cherries, and vanilla ice cream.
The artichoke hearts and the garbanzo beans were usually saved to dress up a tomato salad to eat as a side with dinner. So, that's always what I used them for. But Taste of Home had a recipe recently that used those same artichoke hearts in a sauce for chicken. It sounded so delicious that I grabbed one of my trusty jars and emptied the whole thing into the dish. The result -- awesome! And now I have two recipes for which to use my jar of hearts.
- 4 boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 (12 ounce) jar marinated artichoke hearts, drained
- 1 (5 ounce jar) whole mushrooms, drained
- 1/2 cup chopped onion
- 1/3 cup flour
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup chicken stock
- 1 cup dry white wine
- In a large skillet brown the chicken in butter over medium-high heat for about 3 minutes per side. Transfer chicken to a 9x13-inch baking dish. Arrange the mushrooms and artichokes over the chicken; set aside.
- Saute onion in pan juices until tender. Add the flour, rosemary, salt and pepper and stir until well combined. Pour in the chicken stock and wine. Bring to a boil and continue stirring for another two minutes until broth has thickened. Remove from the heat and pour over the chicken.
- Cover and bake for 50 minutes. Serve immediately with your favorite vegetable or rice.