Pollo con Carciofi e Funghi Recipe
Chicken breast sautéed with artichokes and mushrooms in a white wine sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
Sauté the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sauté for about 5-7 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
Cook the Vegetables
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Then add the sliced mushrooms and artichoke hearts, cooking for another 5 minutes.
Deglaze and Create Sauce
Pour in the white wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and let it reduce for about 5 minutes.
Combine and Finish
Return the chicken to the skillet, and add the lemon juice. Cook for another 2-3 minutes until everything is heated through and well combined.
Serve
Garnish with chopped parsley and serve hot.
