Chicken With Mushrooms and Artichokes
Serves 6. Recipe is from “Jewish Holiday Style” by Rita Milos Brownstein, who says this “terrific blending of flavors” is perfect for a Purim dinner.
1 1/2 to 2 pounds boneless, skinless chicken breast (6 pieces)
Vegetable oil as needed
4 tablespoons flour, divided
Salt and cracked black pepper
2 large eggs
2 teaspoons olive oil
1/2 cup chopped shallots
2 teaspoons chopped garlic
6 cups sliced mushrooms
1/2 cup dry white wine
2 cups chicken stock
1 (14-ounce) can artichoke hearts, drained and quartered
1/4 cup chopped parsley
1. Gently pound chicken. Set aside.
2. In a large sauté pan, heat 1/4-inch of vegetable oil over medium-high heat.
3. Combine 3 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon cracked black pepper on a large plate.
4. In a medium bowl, lightly beat eggs.
5. Dredge each chicken breast in the flour mixture. Shake off excess and then dip into the beaten eggs. Place in heated pan and cook for 3 minutes on each side or until golden brown.
6. Place chicken in a roasting pan and continue cooking in a 350 F oven until cooked through.
7. Remove oil from sauté pan and add olive oil. Add shallots and cook over medium-high heat for 1 to 2 minutes. Add garlic and mushrooms and sauté for 4 to 5 minutes or until golden brown. Sprinkle with remaining 1 tablespoon of flour and continue to cook for 30 seconds.
8. Deglaze pan with wine and stock. Stir in artichokes. Bring to a boil. Reduce to a simmer and cook until sauce has thickened slightly. Season to taste with salt and pepper. Serve sauce over chicken and sprinkle with fresh parsley.