Braised Chicken With Artichoke

Submitted by Smurfetta Chef #427781

"HeartsChicken, artichoke hearts and mushrooms. My favorite conbination."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 2

ingredients

• 1 1⁄2 tablespoons olive oil
• 2 chicken breasts
• 1⁄2 cup onion, finely chopped
• 1 tablespoon garlic, minced
• 1⁄2 lb mushroom, sliced
• 1⁄2 cup dry white wine
• 1⁄2 cup chicken broth
• 1 (14 ounce) can artichoke hearts, rinsed, drained, quartered

• beurre manie

• 1 tablespoon butter
• 1 tablespoon flour
• 3 tablespoons fresh parsley, minced

directions

1. In heavy skillet heat oil over moderately high heat, brown chicken and transfer it to a plate.
2. In fat remaining in skillet, cook onion and garlic over moderate heat until onion is slightly softened.
3. Add mushrooms and salt and pepper to taste. Cook mixture over moderate heat.
4. Add wine, broth, artichoke hearts and chicken.
5. Bring liquid to a boil and simmer mixture, covered, 15 to 20 minutes, or until chicken is cooked through.
6. Transfer chicken to platter and keep it warm.
7. Whisk beurre manié into mushroom, salt and pepper mixture and simmer the sauce, whisking, 2 to 3 minutes, or until thickened.
8. Stir in parsley and pour the sauce over the chicken.

Reviews

[Klivian]

I ran into some difficulty trying to double this recipe so I'd have leftovers. I think somehow the combination of too much broth or not enough meat led to the meat not having as much flavor as we expected. Still, my wife and I both agreed when served over angel hair pasta as a stew/soup-like dish with the chicken chopped, it was quite tasty.