More Great Recipes: Poultry

Chicken with Mushrooms and Artichoke Hearts in White Wine Sauce

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Member since 2014

Serves 2 | Prep Time 15 | Cook Time 30


2 large chicken breasts
salt and pepper
2 tbsp grapeseed oil
1/4 yellow onion, chopped
4 garlic cloves, chopped
1/2 lb button mushrooms, thinly sliced (1 box of any sliced mushroom, really)
1 6-oz can of artichoke hearts, quartered and marinated
1/2 c white wine (pinot grigio has worked well)
1/2 c chicken broth
1/2 c lite coconut milk

1. Salt and pepper both sides of the chicken breasts

2. Heat up a medium-large skillet over medium-high heat. Apply cooking spray and add 1 tbsp oil. Saute chicken breasts until fully cooked. Remove from heat and keep warm by tenting aluminum foil over plate.

3. Add onions and garlic to skillet, saute until translucent

4. Add mushrooms and artichoke hearts with roughly 1 tbsp of the marinade. Cook mushrooms until they are browned and the moisture as evaporated.

5. Add wine to deglaze pot

6. Add chicken broth and let reduce by two-thirds

7. Add coconut milk. Let sauce simmer and reduce until it's of the desired consistency

8. Pour sauce over chicken and enjoy

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