National Wine Day
Braised Chicken with Artichokes and Mushrooms
Adapted from Grace Parisi, Food & Wine
2 boneless, skinless chicken breasts
Salt and freshly ground pepper
All-purpose flour, for dusting
2 tablespoons margarine
2 tablespoons extra-virgin olive oil
1/2 medium onion, coarsely chopped
1 ounce dried cremini mushrooms, reconstituted, chopped, and soaking water reserved
1 cup white wine
1 bay leaf
1 tarragon sprig
8 ounces frozen artichoke hearts, thawed and squeezed dry
3 tablespoons fat-free evaporated milk
- Preheat the oven to 350 degrees F. Season the chicken with salt and pepper and dust with the flour. In a large, ovenproof skillet, melt the margarine and oil. Add the chicken breasts and cook over high heat, turning once, until browned, about 5 minutes per side. Transfer the chicken to a plate and set aside.
- Add the onion and mushrooms to the skillet and cook until softened, about 3 minutes. Add the wine and cook until reduced by half, about 3 minutes. Add 1 cup of the mushroom’s soaking water, bay leaf, tarragon and artichoke hearts. Return the chicken to the pan and braise uncovered in the oven for 45 minutes, or until the breasts are cooked through.
- Return the skillet to the stove. Stir in the evaporated milk. Season to taste with salt and pepper. Discard the tarragon and bay leaf before serving.