Ingredients
Scale
- 4 boneless skinless chicken breasts
- ¾ cup all purpose flour
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 2 tablespoons olive oil divided
- 8 ounces white mushrooms sliced
- 1 large shallot peeled and thinly sliced
- 15 ounces can baby artichoke hearts well drained
- 4–5 sprigs fresh thyme tied together with kitchen string
- ½ cup white wine
- ¾ cup chicken stock from rotisserie chicken or low-sodium broth
- 1 lemon thinly sliced
- 1 tablespoon capers
- 1 tablespoon butter
Instructions
- In a shallow dish, combine the flour, salt and pepper and whisk to combine and set aside.
- Place a large skillet over medium high heat for 45 seconds to a minute. Add 2 teaspoons of olive oil. Tilt the pan to coat with olive oil, then add the sliced mushrooms. Saute until lightly browned, then transfer to a dish.
- Add 1 teaspoon olive oil to the pan and stir in the shallots. Cook for 1-2 minutes until softened. Transfer to the mushroom dish.
- Pat the chicken dry and coat in the flour mixture. Shake off excess flour.
- Heat remaining olive oil in the skillet and brown chicken 3-4 minutes per side.
- Add white wine to deglaze the pan and cook until reduced by half.
- Add chicken broth, mushrooms, shallots, artichokes, thyme bundle, lemon slices, and capers. Simmer 10 minutes until chicken is cooked. Remove thyme and lemon. Stir in butter. Adjust seasoning and garnish with parsley.
Notes
- Optional: garnish with chopped parsley.
- Simmer gently to keep chicken tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: French, Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 3 g
- Sodium: 862 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 80 mg