When I was making my menu last week I noticed it had been a long time since I had posted a chicken dish. I searched the other food blogs for chicken dinners and found several yummy things to try. Here is a dish I found on Annie's Eats. She calls it Chicken and Artichokes with a White Wine Sauce. I felt it was more like a gravy than a sauce.
Chicken with Wine Artichoke Gravy
1/4 cup flour
1 tsp Herb de Provence
1/8 tsp salt
1/8 tsp pepper
4-5 Chicken Tenders
2 Tbsp olive oil
1 Tbsp butter
2 Cups baby bella mushrooms
1 can artichokes, quartered
1/3 cup white wine
1/3 cup chicken broth
Parmesan cheese for garnish
Parsley for garnish
Chop artichokes and slice mushrooms.
Mix flour, herbs, salt and pepper in a shallow dish.
Reserve 1 Tbsp of flour for later.
Heat olive oil in a skillet. Coat chicken tenders in the flour mixture.
Transfer chicken to skillet and cook on both sides until golden brown and done in the middle.
While chicken is cooking mix wine, chicken broth and 1 Tbsp of flour mixture in a cup.
Remove from pan and set aside.
Add butter to pan.
Stir in mushrooms and artichokes. Cook for about 5 minutes until mushrooms look done.
Add wine mixture to the pan.
Stir and scrape the brown bits off the bottom. Cook for about 2 minutes, until slightly thickened.
Add chicken to pan and cover with sauce. Cook until heated through.
Serve over a bed of rice pilaf. Garnish with parmesan and parsley.