Chicken and Artichokes in a White Wine Sauce

I have been very busy lately (and will hopefully continue to be if things go well), so my posting may sadly not be as frequent on here. Tonight I made a very simple pasta dish for dinner and it really hit the spot so I wanted to share the recipe.

It is important to use a good bottle of wine for the sauce. I am not talking like a $30 bottle, but do not use Franzia or Woodbridge or any of that stuff. I’m talking a  $13ish bottle-something you would actually want to drink. I am a red wine person myself, but if I have to drink white wine it has to be good.

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Chicken and Artichokes in a White Wine Sauce

Serves 4

Ingredients:

2 15 oz cans artichoke hearts, drained and sliced in half

2 tbsp unsalted butter (divided)

2 tbsp extra virgin olive oil (divided)

2 boneless skinless chicken breasts, sliced into 1 inch cubes

1.5 cups all purpose flour

1 teaspoon kosher salt

Freshly ground black pepper

2 cups good, dry white wine (I used chardonnay)

Half a lemon

Pasta to serve (I used whole wheat rigatoni, cooked al dente)

Flat-leaf parsley, chopped (optional)

Heat large frying pan to medium high heat. Add 1 tbsp of butter and 1 tbsp of olive oil to pan. Add artichokes and cook until just starting to brown, about 5 minutes. While artichokes are cooking, Put flour in medium sized bowl and add salt and pepper. Mix in chicken pieces and coat in the flour. Once finished cooking, remove artichokes from pan to plate.

Add remaining butter and olive oil to pan. Using hands or a slotted spoon, remove chicken pieces from flour and line up in a single layer in the pan. Cook until chicken is browned on both sides, about 5 minutes. Add artichokes back to pan. Stir in wine and using a wooden spoon, scrape up any browned bits from the bottom of the pan. Simmer sauce until thickened, about 8 minutes.

Add a few squeezes of lemon to the sauce and serve over pasta. Top with fresh flat-leaf parsley, if desired.

Adapted from the kitchn

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