Chicken And Artichokes In Wine Sauce

1. 1

   Cut the artichoke hearts in half lengthwise. Cut the chicken into bite-size pieces. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. Toss the chicken pieces in the flour.

2. 2

   Set a large skillet (at least 12 inches wide) over medium-high heat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.

3. 3

   Melt the remaining 1 tablespoon butter in the skillet along with the remaining 1 tablespoon olive oil. Lift the chicken pieces out of the flour and arrange in the skillet. Saute the chicken pieces for 5 to 7 minutes or until golden brown on both sides. Add the artichokes back to the pan.

4. 4

   Pour in the white wine and stir and scrape up any bits on the bottom of the pan. Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Check to be sure the chicken is cooked through. Stir in a few squeezes of fresh lemon juice.

5. 5

   Serve with pasta or couscous. Garnish, if desired, with finely chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.