Chicken & Artichoke Hearts in Wine Sauce

Chicken breasts are coated with a seasoned flour mixture, and combined with a white wine & broth sauce with artichokes & mushrooms.

Ingredients:

• 4 boneless, skinless chicken breast halves
• 8 oz can artichoke hearts (plain, not marinated)
• 2 cups fresh sliced mushrooms
• 1 cup all purpose flour
• 1 tsp sage
• 1 tsp EACH salt and pepper (or to taste)
• 1 Tbsp butter
• 1/2 cup cooking oil
• 1/2 cup chicken broth
• 1/2 cup of white wine (any white wine will do)

Directions:

Combine flour, sage, salt and pepper in shallow bowl. Set aside 1 Tbsp flour mixture for later use. Wash and pat dry chicken. Coat chicken in flour mixture on both sides, and fry in cooking oil until done (170 degrees on a meat thermometer). Drain off cooking oil and leave drippings. Add butter and stir until melted. Mix together reserved 1 Tbsp flour mixture, chicken broth and white wine in measuring cup and mix until flour is dissolved. Pour mixture in pan; cook and stir until thickened. Add artichoke hearts and mushrooms and cook an additional 3-5 minutes until done. Pour over chicken breasts and serve.

Number of Servings: 4

Notes from the Cook: If sauce mixture is too thick I add a little more chicken broth until sauce is at desired consistency. I serve this with red bliss potatoes.