Skillet Chicken with Mushrooms and Artichokes

Chicken Artichoke Mushroom Skillet is laced with a delicate sauce using a special pantry item that many cooks easily overlook nowadays.


4 boneless, skinless chicken breast halves
1 salt, to taste
1 pepper, to taste
1 tbsp olive oil
1 tbsp butter
1 can (14 oz) marinated quartered artichoke hearts, drained and liquid reserved
1 cup fresh mushrooms, sliced
2 pinch herbes de provence
1 cup white wine
1 tbsp capers


  1. Season chicken with salt and pepper. Heat olive oil and butter in a large skillet over medium heat. Brown chicken for 5 to 7 minutes per side. Remove from the skillet and set aside.
  2. Place artichoke hearts, mushrooms, and herbes de provence in the skillet and saute until the mushrooms are brown and tender. Return chicken to skillet and pour in reserved artichoke liquid and wine. Reduce heat to low and simmer for about 10 to 15 minutes or until the chicken is no longer pink in the middle and the juices run clear.

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