Description:

Chicken breasts with mushrooms and artichokes in a white wine cream sauce.

Source:

Susan Doocy, from Allrecipes, Submitted by Kim

Serves/Makes:4

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 cups (475 ml) chicken stock
• 2 cloves garlic, crushed
• 1/2 small onion, finely chopped
• 1 cup (225 ml) white wine
• 1 8 oz (224 grm). package sliced fresh mushrooms
• 1 10 oz (280 grm). can artichoke hearts, drained
• 1 cup (225 ml) heavy cream
• salt and pepper, to taste

Preparation

• Preheat oven to 325 degrees (175 C.).
• Place chicken in a 9 x 13 inch baking dish, and bake 25 to 30 minutes in the preheated oven, until no longer pink and juices run clear.
• While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan.
• Bring to a boil, and cook until reduced by half.
• Mix in the wine, and continue to cook until reduced and slightly thick.
• Add the mushrooms and artichokes to the chicken stock mixture.
• Reduce heat, and simmer until mushrooms are tender.
• Stir in the heavy cream.
• Continue to cook, stirring occasionally, until thickened.
• Season with salt and pepper, and serve over the baked chicken.

Comments

Serve with saffron rice, a green veggie of your choice, and the rest of the wine, of course! Enjoy! Prep Time: About 5 Minutes. Cook Time: About 40 Minutes. Ready in: About 45 Minutes.