Serves 4
4 (4-oz) boneless, skinless chicken breasts
1/4 cup flour
1/2 Tbs salt
1 tsp pepper
1/4 cup olive oil
3 cloves garlic, peeled and chopped or 2-3 tsp of jarred garlic
1 1/2 Tbs chopped onions
1/2 lb sliced button mushrooms or 1 - 7-oz can of mushrooms, drained
1 jar of marinated artichokes
1/2 cup Marsala wine
1/2 cup white wine
1 1/2 Tbs butter
Using a meat mallet, pound chicken breasts flat. Season chicken breasts with salt and pepper and dredge in flour. In nonstick skillet, heat olive oil. Add chicken breasts and cook 3-4 minutes on each side or until the chicken is browned. Remove chicken from heat, cover with a paper towel to keep warm. Add garlic, onions, mushrooms, artichokes, marsala wine and white wine. Cook for 10 minutes. Add butter and place the chicken back in the pan. Cover and cook 5 minutes, more, or until sauce thickens. Serve chicken with sauce. I serve this dish with a spinach salad with balsamic vinaigrette.
Work time: 10 minutes
Total time: 30 minutes
