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Company Chicken with Artichokes

 Company Chicken with Artichokes
“This recipe from my son is one of our most popular family meals,” writes Shirley Lough from Northglenn, Colorado. The speedy chicken and artichoke combination is easy, but elegant enough for company and perfect for last-minute guests.
4 ServingsPrep/Total Time: 30 min.


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons canola oil
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 3 tablespoons chicken broth
  • 1/4 cup white wine or additional chicken broth
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley


  • In a large resealable plastic bag, combine the flour, salt, sage and
  • pepper. Remove 1 tablespoon to a small bowl and set aside. Add
  • chicken to bag, two pieces at a time, and shake to coat.
  • In a large skillet, cook chicken in oil over medium heat for 6-7
  • minutes on each side or until a meat thermometer reads 170°;
  • drain. Remove and keep warm.
  • In the same skillet, combine the artichokes, mushrooms and broth. Add

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Company Chicken with Artichokes (continued)

Directions (continued)

  • wine to reserved flour mixture until smooth; gradually stir into
  • skillet. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with chicken. Sprinkle with Parmesan and parsley.
  • Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 1/2 cup sauce equals 278 calories, 10 g fat (2 g saturated fat), 65 mg cholesterol, 825 mg sodium, 14 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.