This recipe comes from my friend Mary's mother - who is also named Mary. She made it one Sunday for a Mother's Day lunch which included other scrumptious items such as baked ham, potatoes au gratin, asparagus and salad.
It was all delicious.
The chicken and artichokes dish has several outstanding qualities, in my opinion: you can make it ahead of time; it complements just about any other entree dish such as pork, ham or beef; it's easy to make; it reheats well; and it is really tasty!
Serve this on its own as a main dish, or (and this is where it really shines) serve it as part of a buffet. This will be the one serving platter that you will find empty at the end of the meal!
Chicken with Artichokes
6 chicken breast halves
all-purpose flour, for dusting
1 T olive oil
1 T butter
2 cloves garlic, minced
2 cans (about 15 oz. each) whole artichokes in water, undrained
1 cup white wine
about 4 cups sliced fresh mushrooms, any variety
kosher salt and freshly ground pepper
2 T fresh parsley, minced
Cut chicken breasts in large, bite-size pieces. Dredge well in flour. Heat olive oil and butter in a large saute pan. Add chicken pieces and brown lightly, turning often. Add garlic and continue cooking until garlic begins to lightly brown but not burn. Remove chicken mixture to a 9 x 11 inch oven-proof casserole dish or similar casserole dish.
Drain artichokes, reserving liquid. Cut whole artichokes in quarters and add to saute pan. Add wine and mushrooms, salt and pepper. Stir well while this mixture bubbles and mushrooms cook down. If you need a little more liquid, add some of the artichoke juice.
Pour this mixture on top of the chicken and cover the casserole dish with foil.
Bake in a 325 degree oven for about 45 minutes. Remove foil and let bake for another 5 minutes. Just before serving, sprinkle with fresh parsley to add color.
Editor's note: This article originally was published by Clinton Patch, as part of Clinton Patch Editor Fay Abrahamsson's "In the Kitchen with Fay" column.