Pat Jenneskens' Artichoke And Mushroom Chicken
A flavorful chicken dish with artichokes, mushrooms, garlic, and white wine, perfect for a comforting dinner with bright lemon notes and aromatic herbs.
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, sliced ⓘ
- 10 medium mushrooms, sliced ⓘ
- 1/2 c. dry white wine ⓘ
- 2 Tbsp. lemon juice ⓘ
- salt and pepper to taste ⓘ
- 1 tsp. dried parsley ⓘ
Instructions
- Put flour in a plastic bag.
- Add chicken strips and shake to coat thoroughly.
- Heat olive oil in a frypan over medium heat.
- Add chicken and sauté until golden.
- Remove chicken to a warm platter and keep warm.
- Pour off any oil left in the pan.
- Add butter and melt over medium heat.
- Add minced garlic, sliced artichoke hearts, and sliced mushrooms.
- Sauté for 5 minutes.
Tips & Substitutions
For a gluten-free option, substitute the flour with a gluten-free blend. You can also use fresh garlic instead of minced for a more robust flavor. If you want to add more vegetables, consider including bell peppers or spinach, which can complement the dish nicely. Always ensure the chicken is cooked to an internal temperature of 165°F for safety.
Serving Suggestions
Serve this dish over a bed of Ev'S Cara Mia Rice for a delicious and filling meal. Pair it with a fresh green salad or steamed vegetables for a balanced dinner. A glass of dry white wine complements the flavors beautifully, making it an excellent choice for entertaining guests or a cozy family dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a skillet over medium heat, adding a splash of white wine or chicken broth to prevent drying out. Stir occasionally until heated through. Avoid reheating in the microwave, as it can make the chicken rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Pat Jenneskens' Artichoke And Mushroom Chicken contains roughly 1042 calories, with 92g protein, 124g carbohydrates, and 32g fat. It is an excellent source of vitamin C (415% of the Daily Value), dietary fiber (296% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 1714mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen artichoke hearts in this recipe?
Yes, frozen artichoke hearts can be used, but be sure to thaw and drain them before adding to the dish. This will help maintain the texture and flavor of the final dish.
What can I substitute for dry white wine?
If you prefer not to use wine, you can replace it with chicken broth or a mixture of vinegar and water. This will maintain the acidity needed in the dish without the alcohol content.
How can I make this dish a bit spicier?
To add some heat, consider incorporating red pepper flakes or a dash of cayenne pepper while sautéing the vegetables. This will enhance the overall flavor profile and give it an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).