RCI-MT.004.0160.001
Chicken Breasts with Artichoke Hearts
This recipe came from an estate sale. I obtained it when i purchased the family collection from the Blanton estate in Heath, Texas in 1992.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- ½ unit
- 2 unit
- 4 unit
- ¼ cup
- package frozen artichoke hearts9 ounce
- ½ pound
- ½ cup
- ½ cup
- ½ teaspoon
- ½ teaspoon
- ¼ teaspoon
Method
1
Pat the chicken breast halves dry with paper towels and season both sides with salt and pepper.
2
Dredge each chicken breast in flour, shaking off excess, and set aside on a clean plate.
3
Heat olive oil in a large skillet over medium-high heat until shimmering.
2 minutes
4
Place the floured chicken breasts in the hot skillet and cook for 6–7 minutes per side until golden brown and cooked through. Transfer to a plate.
5
Add the chopped white onion to the same skillet and cook for 2–3 minutes until softened, stirring occasionally.
3 minutes
6
Stir in the minced garlic and cook for 30 seconds until fragrant.
7
Add the quartered mushrooms and frozen artichoke hearts, stirring to combine, and cook for 3–4 minutes.
4 minutes
8
Pour in the chicken stock and raspberry vinegar, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
9
Sprinkle in the tarragon and stir well to combine.
10
Return the cooked chicken breasts to the skillet and nestle them into the sauce. Simmer for 5–7 minutes until the sauce thickens slightly and the chicken is heated through.
6 minutes
11
Taste and adjust seasoning with additional salt and pepper as needed. Serve the chicken breasts with the artichoke and mushroom sauce spooned over the top.