Prep 10 mins
Cook 25 mins
I love this chicken dish. Goes really well over rice, but pasta works too. I add more garlic usually, but thats a personal preference.
- 4 boneless skinless chicken breasts
- Mrs. Dash seasoning mix (original)
- 1⁄4 cup butter
- 12 green onions, chopped
- 2 cups shiitake mushrooms, quartered
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 garlic clove, minced
- 1⁄2 cup white wine
- 1 tablespoon olive oil
- 4 marinated artichoke hearts, quartered
- 2 cups cooked white rice
- Cut chicken into strips and sprinkle with Mrs. Dash (or other seasoning mix).
- Melt butter in a large fry pan over medium-high heat.
- Add chicken and saute until lightly brown, about 10 minutes.
- Remove chicken and set aside.
- Add green onions to pan and saute about 2 minutes.
- Add mushrooms, salt, pepper, and garlic and cook for another 2 minutes, stirring often.
- Add wine, olive oil, and artichoke hearts and simmer for 5 minutes.
- Return chicken to pan and simmer until heated through.
- Serve over rice.
Yum! My only change: rather than adding wine and oil to the sauce, I just add the flavorful artichoke marinade from the jar.
For us a wonderful 5+++ dish. Just love mushrooms and artichokes! I made this without the rice as we enjoyed it with lazyme's yummy Pan-Fried Potatoes With Paprika and Lemon. As far as I'm aware, Mrs Dash seasoning isn't available here, so I added - after perusing several copycat recipes - a combination of herbs and spices that meet our taste preferences: basil, marjoram, oregano, thyme, rosemary, sage and cumin. YUM! I used probably double the mushrooms: a mix of shitake, Swiss browns and baby portabellos; and, of course, just had to increase the garlic - to three cloves. Just loved the fact that this recipe already had wine in it. I didn't need, therefore, to contrive a way of including it! ;) A wonderfully delicious recipe, Kim127, which I know we'll enjoy again and again. Thank you for sharing it! Made for PRMR.
I love what the artichoke does for this dish. It adds a faint tang from the vinegar that is a perfect accent. I had to use regular white mushies but they worked fine. This has a rich depth of flavor without being fat drenched and it's just plain delicious! Instead of plain rice I made Lemon and Parmesan Risotto to go along with it. YUMMM