Chicken & Artichoke with White Wine Sauce!

Chicken and Artichokes with White Wine Sauce


1/4 cup flour
1/2 tsp salt
1/2 tsp black pepper (or to taste)
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 fresh sliced button mushrooms
1 6 oz jar artichoke hearts, roughly chopped
1 tbsp butter
1/3 cup dry white wine (I used a white cooking wine)
1 Bottle White Wine Champagne Dressing (Harris Tetter)
1/8 tsp salt
2 tbsp grated Parmesan cheese

In a shallow dish, stir together flour, , the 1/2 tsp salt, and pepper; reserve 1 tbsp of the flour mixture and set aside. Dredge the chicken breasts with the flour mixture, and cook chicken in hot oil over medium-high heat for 8-10 minutes or until chicken is no longer pink inside, turning once. Remove chicken from skillet, cover with foil. In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat for 3 minutes or until artichoke hearts are tender.

In a small bowl stir together the reserved 1 tbsp flour mixture, wine, 1/2 bottle of White Wine Champagne Dressing , and 1/8 tsp salt until smooth. Add wine mixture to skillet, cook and stir until thickened and bubbly, about 2-3 minutes. Pour sauce over chicken--Bake for 30 minutes at 350 degrees until bubbly , sprinkle with cheese, and serve.