Chicken Sauté with Artichokes and Mushrooms


  • 4 skinned and boned chicken breast halves
  • ¼ teaspoon pepper
  • 1/3 cup dry white wine
  • 1 teaspoon seasoned salt
  • 5 tablespoons butter, divided
  • ¼ cup chicken broth
  • ¼ cup all-purpose flour
  • + 3 more ingredients
    • 2 tablespoons capers, drained
    • 12 fresh cremini or button mushrooms, halved
    • 1 (6-ounce) jar marinated artichoke hearts

Drain artichokes, reserving 2 tablespoons marinade; set artichokes and reserved marinade aside. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper in a shallow dish; dredge chicken in flour ...

View full recipe at My Recipes


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