Chicken with Artichoke Hearts

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Original recipe from The Bonne Femme Cookbook

kept bybeberequin
recipe by

Categories:
- Artichoke
- Chicken
- Fall
- Main Dish
- Spring
- Summer
- Winter

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Ingredients:

4 boneless, skinless chicken breast halves (about 1¼ pounds total)
Salt and freshly ground black pepper to taste
¼ cup all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 (6-ounce) jar marinated quartered artichoke hearts, drained (marinade reserved)
¾ cup dry white wine

Halve chicken breasts horizontally. Season both sides with salt and pepper. Dredge the chicken in the flour, patting off the excess.
In a large skillet, melt 1 tablespoon of the butter with the olive oil over medium-high heat. Add the chicken (in batches, if necessary) and cook, turning once, until no longer pink inside, 6 to 8 minutes (reduce the heat to medium if the meat browns too quickly). Transfer the chicken to a platter and cover with foil to keep warm.
Remove the skillet from the heat. Add the garlic and stir briefly in the hot pan. Add the reserved artichoke marinade and the wine and return the pan to the heat. Stir with a whisk to loosen any browned bits from the bottom of the pan. Bring to a boil and boil until the liquid is reduced to ¼ cup—this should take 4 to 5 minutes, depending on the heat and your pan size. Stir in the remaining 1 tablespoon butter to thicken the sauce. Add the artichoke hearts and heat through. Arrange the chicken on four dinner plates, spoon the artichoke hearts and sauce over the chicken, and serve.