Mushroom & Artichoke Chicken

A featured Wine Club recipe for Mountain View Vintners.
Mushroom & Artichoke Chicken


Pair this multitude of flavors with a nice Merlot!

Yield: 6
Prep Time: 10 Minutes
Cook Time: 30 Minutes


• 3 large boneless, skinless chicken breasts
• 1/2 cup gluten free all purpose flour
• 1/2 teaspoon salt and pepper, each
• 3 tablespoons olive oil, divided (45 ml)
• 8 oz white or brown (cremini) mushrooms, sliced
• 6 oz jar artichoke hearts drained and patted dry (185 g)
• 1 tablespoon minced garlic, about 3 cloves
• 1 cup chicken stock (240 ml)
• 3/4 cup dry white wine (180 ml)
• 2 tablespoons lemon juice (30 ml)
• Small handful fresh parsley, chopped


1. Cut the chicken breasts in half horizontally so that you end up with six, thin pieces of chicken.

2. Whisk together the flour, salt & pepper in a shallow dish until combined. Add the chicken breasts one at a time lightly coating in the seasoned flour.

3. Add two tablespoons of olive oil to a large skillet over a medium heat.

4. Once the oil is hot, add the chicken to the skillet and cook on each side for about 5 minutes or until golden crust forms. Remove the chicken from the pan and set aside. You don't need to fully cook the chicken at this point because you will be returning it to the pan later.

5. Lower the heat down to medium-low and add the remaining 1 tablespoon olive oil to the pan along with the mushrooms. Cook about 3-4 minutes, then add the artichoke hearts and garlic and cook another minute or two until the garlic is fragrant.

6. Add the chicken stock, wine and lemon juice to the pan, stir and bring the mixture to a simmer. Let simmer about 10 minutes to reduce the sauce down and the liquid has reduced. The sauce may look thin still at this point but will thicken when the chicken is added.

7. Add the parsley, taste the sauce and season with salt or additional lemon juice as you see fit.

8. Return the chicken to the pan, turn the heat down low and let cook five minutes until cooked through. Make sure to rotate the breasts to coat fully in the sauce.

Top with additional parsley and serve.

Recipe sourced from A Saucy Kitchen