Chicken Artichokes and Mushrooms

Chicken Artichokes and Mushrooms


479 people made this

About this recipe: 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.


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 (2)


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


very easy to do and tasty. - 03 Aug 2010

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