Chicken and Artichoke Hearts Saute
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- chicken breast, boneless, skinless
- salt and pepper to taste
- 1/2 lb
- garlic, crushed, to taste
- 2 can(s)
- artichoke hearts, unmarinated, drained
- 1 1/2 c
- chicken broth
- 1 lb
- fresh mushrooms, sliced
- 1 pkg
- dried pasta
1Season chicken and dredge in flour. Heat butter and garlic in a large skillet, add chicken and cook until done. Remove from pan and keep warm.
In same pan saute mushrooms until tender. Add artichoke hearts and chicken broth and simmer until liquid is reduced to 1/3 it's original volume.
Return chicken to skillet to reheat. Simmer in sauce 2-3 minutes.
Serve immediately over hot pasta