Chicken with Mushrooms and Artichoke Hearts

Chicken is one of our staples.  We eat a lot of chicken, and we eat it in many, many different ways.  It is so versatile and just goes with everything.  When the weather gets cooler, I like baking it and roasting it, or baking it with delicious sauces.  This recipe for chicken with mushrooms and artichoke hearts is is a baked chicken with a creamy sauce.  This recipe is from one of my German cookbooks, and as always, I modify it and made it my own recipe.  The original version of this dish is called Gebackene Habnchenbrust mit Champignons, and does not have the artichoke hearts, garlic, shallots or thyme.  I added these ingredients, which I feel just made a good dish a much better dish.  In case you have not realized this yet, I am always”playing with my food”, making changes and tweaks wherever I feel they are needed.  That’s just what I do, and I encourage you to do the same.  That’s what makes cooking so much fun.  You are personalizing your recipes, making them how you like them, and making them your own.

Chicken with Mushrooms and Artichoke Hearts.  This is a very hearty dish and is best when served over with mashed potatoes, rice or noodles.  I had leftover mashed potatoes from when I made my steak with paprika vinaigrette, Steak with Paprika Vinaigrette so I served it over mashed potatoes here.

Chicken with Mushrooms and Artichoke Hearts

2 lbs chicken breasts

1/4 cup flour + 1 TBSP

salt & pepper to taste

3 TBSP butter

olive oil

1 cup dry white wine

1 cup mushrooms, sliced

1 can artichoke hearts, reserve the liquid

1/2 cup sour cream

1 TBSP bread crumbs

1 TBSP garlic

1 shallot, sliced thin

1 tsp fresh thyme

 

Preheat the oven to 350* F or 175* C

Mix the flour with the salt and pepper, then coat the chicken with the flour mixture.  The chicken breasts I used were HUGE, so I cut them in half, wrapped them in plastic wrap  and pounded them with a meat tenderizer, to make them both more tender and thinner.  This will also reduce the cooking time and will allow for more even cooking.

When the chicken breasts are floured and prepared, place them in a hot skillet with butter and olive oil and pan fry them until they are browned on all sides.  This will take about 15-20 minutes.

While the chicken breasts are cooking up, slice the mushrooms and shallot, then saute them with the garlic in a combination of butter and olive oil.  Add the artichoke hearts right at the very end.  They do not need to cook more.  For the sauce, mix together the breadcrumbs, 1 TBSP flour, sour cream, wine, reserved liquid from the can of artichoke hearts and thyme.

Once the chicken is cooked, place it in a baking dish that has been sprayed with cooking spray.  Next add the mushroom and artichoke mixture.  Finish by pouring the sour cream and wine mixture on top.

Cover tightly with aluminum foil and bake for about 40-45 minutes.  Serve over mashed potatoes, rice or noodles.  I completed the meal with a nice, cold viognier that had hints of citrus and apples.  It was a perfect dinner for a cold and chilly night.