How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pat Jenneskens' Artichoke And Mushroom Chicken?

You need 11 ingredients. The key ingredients include: 2 chicken breasts, boned, skinned and cut into 1/2-inch wide strips, 3 Tbsp. flour, 3 Tbsp. olive oil, 1/4 c. butter, and more.

Is Pat Jenneskens' Artichoke And Mushroom Chicken suitable as meat & poultry?

Yes, Pat Jenneskens' Artichoke And Mushroom Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Pat Jenneskens' Artichoke And Mushroom Chicken?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pat Jenneskens' Artichoke And Mushroom Chicken

Name: Pat Jenneskens' Artichoke And Mushroom Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, boned, skinned and cut into 1/2-inch wide strips; 3 Tbsp. flour; 3 Tbsp. olive oil; 1/4 c. butter; 1 tsp. garlic, minced; 1 (14 oz.) can artichoke hearts (not marinated), sliced; 10 medium mushrooms, sliced; 1/2 c. dry white wine; 2 Tbsp. lemon juice; salt and pepper to taste; 1 tsp. dried parsley

Try this homemade Pat Jenneskens' Artichoke And Mushroom Chicken recipe the whole family will love. Made with chicken breasts, flour, olive oil and butt…

This Pat Jenneskens' Artichoke And Mushroom Chicken relies on simple, everyday ingredients such as flour, olive oil, butter and garlic, minced. It comes together quickly and makes 4 servings, at about 379 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Pat Jenneskens' Artichoke And Mushroom Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

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