The secret is out! We just catered an event at the UU church in Newburyport and featured our Artichoke Chicken by request. Normally, we keep our specialites a well-guarded secret, but will share this with you as a bonus for following our blog. Enjoy!
Makes 4 chicken breasts, 1-1/2 cups sauce. Total time: 20 minutes.
Dust with; Saute in 2 T. Olive Oil:
4 boneless, skinless chicken breasts (6-7 oz. each)
Salt & pepper
1/4 cup all-purpose flour
Add; Whisk Together:
1 box frozen artichoke hearts, thawed and halved (9 oz.)
1 cup dry white wine
1/4 cup honey
2 T. white wine vinegar
Finish with; Stir In:
2 T. unsalted butter
1/4 cup chopped fresh parsley
Salt & pepper to taste
Dust seasoned chicken breasts with flour. (To get that great crust, heat the oil in the pan over medium-high before adding the chicken.) Saute in oil in a large nonstick skillet over medium-high heat until brown, about 3 minutes per side.
Add artichokes and saute 2 minutes, or until edges are lightly golden. Whisk wine, honey and vinegar together, then pour over the chicken. Simmer 3 minutes to reduce slightly.
Finisth with butter, then stir in parsley. Season before serving..
Calorie count: per chicken breast with 1/3 cup sauce: 461 calories; 29% calories from fat; 15g total fat; 29g carb.; 144 mg sodium; 4 g fiber; 42g protein.