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Skillet Chicken and Artichokes

 Skillet Chicken and Artichokes
We love this easy yet elegant dish with its subtle flavor. Serve with a rice pilaf for a quick and easy gourmet meal! You can also use turkey cutlets, fish fillets or seafood. For a special meal, make it with chicken and shrimp.
4 ServingsPrep: 20 min. Cook: 20 min.


  • 4 large boneless skinless chicken breast halves
  • 3/4 teaspoon salt-free herb seasoning
  • 1 jar (6 ounces) marinated quartered artichoke hearts, drained and marinade reserved
  • 1 tablespoon all-purpose flour
  • 1/2 cup water
  • 1/4 cup dry white wine or water
  • 1 teaspoon chicken bouillon granules
  • 12 small fresh mushrooms, cut in half
  • 1 tablespoon minced fresh parsley
  • Cooked rice or noodles


  • Sprinkle chicken with herb seasoning. In a medium skillet, heat 3
  • tablespoons of the reserved marinade. Add chicken and brown 3-4
  • minutes on each side.
  • Drain all but 1 tablespoon of marinade in skillet. Push chicken to
  • one side and stir in flour. Add the water, wine and bouillon. Stir
  • until mixture boils and sauce is lightly thickened. Stir in the
  • artichokes and mushrooms. Cover and simmer on very low heat 20
  • minutes or until the chicken is tender. Sprinkle with parsley. Serve
  • on a bed of rice or noodles. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Skillet Chicken and Artichokes (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.