1 can artichoke hearts in water, drained (kosher bottoms)
1/2 cup white wine
Instructions
Preheat oven to 350.
Mix flour, herbs, and spices together, and dip chicken into flour.
Saute in olive oil in a skillet over medium heat until chicken is
browned. (you may have to do this in batches)
Remove chicken from skillet and place in a baking dish.
Saute mushrooms and artichoke hearts (bottoms) in a skillet with
remaining oil, add wine, and pour mixture over chicken.
Bake for 30 minutes until chicken is tender and cooked through.
Originally Submitted
2/17/2010
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