I wanted to make chicken but I wanted something new to do with chicken and just when you think you’ve hit the wall a recipe jumps out at you and there you go you have a new recipe to work on. At least that’s what happens to me and hopefully you’ll see this and you’ll want to make this recipe as well. I played around with ingredients and tweaked this one to where I liked it. I love artichoke hearts and wanted to use them in a recipe for a long time. I used bone in chicken breasts with the skin on because I really like them, you can use chicken cutlets as well, just modify the cooking of the chicken. I used cremini mushrooms and I would recommend frozen artichoke hearts.
Have fun with this recipe and enjoy it, we did.
After directions I now added shopping list and pantry items, hope this is helpful in your prep.
*serves 4 as is, can certainly be cut in 1/2
4 chicken breast halves, skin on with bone ( you can certainly use boneless skinless chicken breasts if you like) *See note at bottom for boneless cutlets
3 Tbsp. olive oil
2 large shallots, chopped fine
8 ounce of mushrooms, I used cremini use whatever type of mushroom you like, totally up to you. From simple white, cremini, shiitake or oyster mushrooms. You’ll want to start with 2 cups of mushrooms.
2 T. all-purpose flour
2 cups chicken stock or broth
1 1/2 cup frozen artichoke hearts ( app. 10 hearts) quartered, defrosted and drained , I like the bag of frozen artichokes, if you can’t find frozen buy the canned
1 Tbsp.. Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh rosemary
Kosher Salt and Freshly Ground Black Pepper
1 tbsp. butter *optional
Season the chicken with salt and pepper on both sides.
Preheat oven to 375 degrees.
Heat olive oil in a large skillet over medium heat, I used my Le Creuset dutch oven. When oil is hot add the chicken breasts skin side down . Cook about 3 minutes and gently with tongs take a look at it, you’ll want skin to be golden brown. * if you are using chicken cutlet style breasts , brown all sides. Remove chicken breasts to an oven-proof dish, and place in oven. Roast breasts for about 15 minutes for cutlets, and 30 minutes for breasts with bone-in , or until the internal temperature reaches 165 degrees. Meat thermometers come in handy with chicken, highly recommend a decent one.
While chicken is roasting, sauté the chopped shallots and mushrooms with a pinch of salt in oil and pan drippings ( you may need to add a little oil) until shallots are soft and mushrooms have begun to brown slightly and give off their liquid, stir in the flour and continue cooking over medium-low heat, stirring frequently about 5 minutes.
Pour in 1 cup of chicken stock, and raise heat, until sauce starts to simmer and reduce . Recipe calls for 2 cups , I added another 1/2 cup not whole cup, you’ll have to see how thick your sauce is and how long it sits. You can always add more.
Reduce heat to low and stir in artichoke hearts, Worcestershire sauce, lemon juice and rosemary. Stir together and cook over low heat until sauce thickens and is blended together and fragrant. Taste for salt and pepper as you’d like. I turned off heat and covered pot till the chicken finished roasting.
If and only if you’d like you can add a Tblsp. of butter , not necessary but adds a bit of richness. Totally OK not to. Just saying….
When the chicken has reached an internal temperature of 165 degrees, remove it from the oven and let it rest for a few minutes.
I plated chicken and put sauce over the chicken. Make sure you get plenty of artichoke hearts and mushroom pieces.
Over rice would be lovely. Or Orzo.
*shopping list — is mushrooms, rosemary, chicken , shallots and frozen artichokes
*pantry staple— flour, lemons, Worcestershire sauce, kosher salt , ground pepper , butter, olive oil and chicken stock