Chicken Breasts With Mushrooms and Artichokes
Updated October 10, 2023
- Total Time
- 1 hour
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ounce dried porcini mushrooms
1 cup hot water
3 whole chicken breasts
1 teaspoon thyme
2 tablespoons butter
4 tablespoons safflower or peanut oil
2 large shallots, minced
1 clove garlic, minced
1 cup canned Italian tomatoes, chopped
½ to ¾ cup of dry white wine
2 pounds baby artichokes
Juice of ½ lemon
1 tablespoon olive oil
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 to 6 servings)
28 grams carbs; 109 milligrams cholesterol; 434 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 19 grams fat; 11 grams fiber; 1041 milligrams sodium; 37 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the mushrooms in a small bowl with the water to cover and let sit for 30 minutes.
- Step 2
Cut the chicken breasts in half and remove any pieces of fat. Pound the breasts flat with a mallet and cut them in half again. Sprinkle with thyme and set aside.
- Step 3
Heat the butter and one tablespoon peanut or safflower oil in a large frying pan and lightly brown the chicken pieces on either side, a few at a time, without crowding the pan. Remove to a plate and keep warm.
- Step 4
Add the shallots and garlic and soften. Drain the mushrooms, pouring their liquid through a sieve lined with paper towel. Reserve the liquid. Rinse the mushrooms under cold water and chop them coarse.
- Step 5
Add the mushrooms with their liquid, the tomatoes and the wine to the skillet. Cover and simmer gently for 20 minutes.
- Step 6
Meanwhile, trim the outer leaves and stalks from the artichoke hearts, making sure you have removed any tough leaves. Cut the tops off, leaving about an inch or so of artichoke. Slice the artichokes in thirds. As you trim them, place the artichokes in a bowl of cold water to which you have added the lemon juice to stop them from turning brown.
- Step 7
Heat the remaining peanut or safflower oil and the olive oil in another skillet. Saute the artichokes until golden and drain on paper towels.
- Step 8
Return the chicken breasts to the sauce and cook for five to 10 minutes or until they are cooked through. Place in a heated serving dish and sprinkle with the artichokes.
Serve this with a full-bodied white wine, the taste of the artichokes will affect a red wine. Mashed potatoes go well with this.
Private Notes