Chicken and Artichokes in Wine Sauce
Ready In: 30 mins
Serves: 4
Ingredients
- 2 chicken breasts, boneless, skinless, cut in bite-sized chunks
- 1 1⁄2 cups flour
- salt and pepper
- 12 ounces frozen artichoke hearts, thawed
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 cups dry white wine
- 1⁄2 lemon
- 1 tablespoon pignoli nut
Directions
- Melt 1 tbs of the butter and 1 tbs of the olive oil in a skillet and add the artichokes. Cook until lightly browned.
- While cooking, dredge the chicken in the flour and sprinkle with salt.
- Remove the artichokes from the skillet and transfer to a plate. Set aside.
- Melt the remaining butter in the skillet along with the remaining olive oil.
- Saute the chicken pieces in this mixture until golden brown on both sides.
- Add the artichokes back to the pan, add pignoli nuts and season to taste with salt & pepper.
- Deglaze the pan with the white wine and let it bubble for a few minutes until nice and thick.
- Stir well to coat everything with the wine sauce.
- Transfer to a plate and squeeze with fresh lemon juice.
- That's it!
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