Chicken Artichokes and Mushrooms

    45 min

    Chicken is pan-fried, then simmered with marinated artichokes, mushrooms and white wine. A highly flavoured chicken dish, which is delicious served with rice, potatoes or buttered pasta.

    488 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 15g butter
    • 1 1/2 (290g) jars marinated artichoke hearts, quarted, drained, liquid reserved
    • 75g fresh mushrooms, sliced
    • 250ml white wine
    • 1 tablespoon capers

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Season chicken with salt and pepper. Heat oil and butter in a large frying pan over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from frying pan and set aside.
    2. Place artichoke hearts and mushrooms in the frying pan and saute until mushrooms are brown and tender. Return chicken to frying pan and pour in reserved artichoke liquid and wine. Reduce heat to low and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
    3. Stir in capers and simmer for another 5 minutes. Remove from heat; serve immediately.

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    Reviews in English (395)


    Used different ingredients. added courgette, and used rose instead of white wine.  -  03 Aug 2010


    very easy to do and tasty.  -  03 Aug 2010


    aah, people. I have found the secret to this recipe. ADD some HERBS DE PROVENCE when cooking the mushrooms and artichokes - it is the perfect spice and compliments the delicate flavors of the wine and mushrooms, bringing out the natural flavors sweetly with a lovely country herb taste. If you want to really enjoy the dish to its fullest, I recommend a few sprinkles of Herbs de Provence to round out this mature, delicious dish. (Also, it went well over orzo as prepared in the Orzo with Parmesan and Basil recipe, and with some steamed asparagus.)  -  08 Mar 2002  (Review from Allrecipes US | Canada)