CHICKEN BREAST SAUTEED WITH GARLIC, ARTICHOKE HEARTS, MUSHROOMS, BLACK OLIVES AND WHITE WINE.

Pat chicken breasts dry with paper towels. If breasts are large (more than 1 inch thick), butterfly or pound them to an even 3/4–1/2 inch thickness so they cook evenly.

Season both sides of each chicken breast with 1 1/2 tsp salt and 1 tsp black pepper, distributing evenly.

Place the 1/2 cup flour on a plate and lightly dredge each seasoned breast, shaking off excess flour.

Slice mushrooms, quarter artichoke hearts if needed, halve the olives, mince garlic, and chop parsley. Measure out wine and stock.

In a large sauté pan over medium-high heat add 2 tbs olive oil and 1 tbs butter. When the butter stops foaming and the oil is shimmering, add 2 chicken breasts (do not crowd). Cook 4–5 minutes on the first side without moving until golden brown.

Heat pan and brown

Flip the breasts and cook 3–4 minutes on the second side until golden and just cooked through (internal temperature ~160°F/71°C). Transfer to a plate and tent with foil. Add remaining 1 tbs oil to the pan if needed.

Repeat with the remaining 2 breasts, adding the remaining 1 tbs butter at the end of the second batch if the pan looks dry. Transfer all chicken to the plate and keep warm.

Reduce heat to medium. Add the chopped shallot to the pan and sauté 1–2 minutes until translucent, scraping up browned bits from the pan with a wooden spoon.

Add the sliced mushrooms and a pinch of salt; sauté 4–5 minutes until the mushrooms release their liquid and begin to brown.

Stir in the minced garlic and cook 30–45 seconds until fragrant (don't let it brown).

Pour in the 3/4 cup dry white wine to deglaze the pan, scraping any browned bits. Let the wine reduce by about half, 2–3 minutes.

Add the 1/2 cup chicken stock, artichoke hearts, black olives, capers (if using), lemon juice, and red pepper flakes (if using). Stir and simmer gently 2–3 minutes to heat through and meld flavors.

Return the chicken breasts and any accumulated juices to the pan, spooning sauce, mushrooms and artichokes over the chicken. Simmer 2–3 minutes more until chicken reaches 165°F (74°C) and sauce is slightly thickened.

Taste the sauce and adjust seasoning with additional salt and pepper if needed. Stir in the chopped parsley right before serving.

Transfer chicken to warmed plates or a serving platter and spoon the artichoke-mushroom-olive sauce over each breast.

Serve immediately with a side of pasta, rice or crusty bread to soak up the sauce. Garnish with additional parsley and a lemon wedge if desired.

boneless skinless chicken breasts

salt

black pepper

all-purpose flour (for dusting)

olive oil

unsalted butter

garlic cloves, minced

fresh shallot, finely chopped (or small yellow onion)

mushrooms, sliced (cremini or button)

artichoke hearts, quartered (marinated or jarred, drained)

black olives, pitted and halved

fresh parsley, chopped

dry white wine (such as Sauvignon Blanc or Pinot Grigio)

low-sodium chicken stock

lemon juice (fresh)

capers (optional)

red pepper flakes (optional)

CHICKEN ANGELO

Make CHICKEN ANGELO Recipe in just 40m. CHICKEN BREAST SAUTEED WITH GARLIC, ARTICHOKE HEARTS, MUSHROOMS, BLACK OLIVES AND WHITE WINE.

Chicken Angelo Recipe

Frequently paired with

Local Coupons