Saturday, November 15, 2008

Artichoke Chicken

My husband rated this a 9 out of 10, which is very rare. It tastes great, but is a bit sweet and rich, so pair it with some cooked veggies, rice, or pasta.

4 boneless, skinless chicken breasts
Salt and Pepper
1/4 c. all-purpose flour
1 box frozen artichoke hearts, thawed and halved (I used canned artichokes and drained and quartered them)
1 c. dry white wine
1/4 c. honey
2 T. white wine vinegar
2 T. butter
1/4 c. chopped fresh parsley

Dust seasoned chicken breasts with flour. Saute in oil in a large nonstick skillet over med. high heat until brown, about 3 min. per side.

Add artichokes and saute 2 min, or until edges are lightly golden. Whisk wine, honey, and vinegar together, then pour over chicken. Simmer 3 min. to reduce slightly.

Finish with butter, then stir in parsley. Season with salt and pepper to taste.

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