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Chicken with Artichokes, Mushrooms, and White Wine Recipe
|All purpose flour||2 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Chicken thighs||1 1⁄2 Pound, skin removed (6 Pieces)|
|Olive oil||1 Tablespoon|
|Button mushrooms||4 Ounce, thinly sliced|
|Frozen artichoke hearts||9 Ounce, thawed (1 Bag)|
|White wine||1 Cup (16 tbs)|
|Dried sage||1⁄2 Teaspoon, crumbled|
Serving size: Complete recipe
Calories 1342 Calories from Fat 381
% Daily Value*
Total Fat 43 g65.6%
Saturated Fat 9.2 g45.8%
Trans Fat 0.7 g
Cholesterol 564.8 mg
Sodium 2520.8 mg105%
Total Carbohydrates 47 g15.6%
Dietary Fiber 5.2 g20.8%
Sugars 6.2 g
Protein 145 g289.5%
Vitamin A 15.7% Vitamin C 15.4%
Calcium 18.4% Iron 71%
*Based on a 2000 Calorie diet
Dredge the chicken in the flour mixture, shaking off the excess.
In a 10-inch skillet or saute pan, heat the oil over medium heat.
Saute the chicken until golden brown, about 4 minutes per side.
With a slotted spoon or kitchen fork, transfer the chicken to a platter.
Add the mushrooms to the skillet and cook, stirring frequently, until golden, about 4 minutes.
Add the artichokes; stir to coat.
Add the wine, sage, and remaining 1/2 teaspoon salt and bring to a boil.
Return the chicken to the skillet.
Reduce the heat, cover, and simmer until the chicken is cooked through and tender, about 30 minutes.