Some days I am craving tangy artichokes, tender chicken, and rich white wine sauce. Other days I worked 11 hours, but still want to eat real food when I get home – so simple ingredients, one pan, and almost no prep work sounds like plan. Last night was one of the latter nights.
This recipe is adapted from thekitchn.com and I’ve been making it regularly for the last 4 years.
2 cups artichoke hearts (canned and drained; or frozen and thawed)
2 boneless, skinless chicken breasts, about 1 pound
½ cup flour
Salt (approximately a teaspoon) and ground black pepper
2 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
2 cups dry white wine (I used Chardonnay)
Pasta or couscous to serve
Fresh parsley to garnish
Cut the artichoke hearts in half lengthwise and cut the chicken into bite-sized pieces (about 1 inch to a side.) 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 until they are coated.
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.
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. Sauté the chicken pieces for 5 to 7 minutes or until well-browned on both sides. (For best flavor, look for a golden crust to develop, and make sure both sides are browned.) Add the browned artichokes back to the pan.
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. I usually find I have to add just a little bit of the left-over flour to help the sauce thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.
Serve over pasta or couscous and garnish with parsley, if desired.