Sometime in the next hour, a few of my girlfriends will show up for an evening of dinner, wine, Grey's Anatomy and Private Practice. Really - what's not to love about that?
I'm just about to start fixing dinner: chicken and artichoke in white wine sauce over pasta with salad and garlic bread. I'm stealing the recipe from Alison at eattolivelivetoeat.blogspot.com. It looks like it will be delicious.
Chicken and Artichokes with White Wine Sauce
adapted from Better Homes and Gardens New Cook Book
1/4 cup flour
1/2 tsp dried sage or Italian seasoning
1/4 tsp salt
1/8 tsp black pepper
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 fresh sliced button mushrooms
1 6 oz jar artichoke hearts, roughly chopped
1 tbsp butter
1/3 cup dry white wine (I used a white cooking wine)
1/3 chicken broth
1/8 tsp salt
2 tbsp grated Parmesan cheese
In a shallow dish, stir together flour, sage or Italian seasoning, the 1/4 tsp salt, and pepper; reserve 1 tbsp of the flour mixture and set aside. Dredge the chicken breasts with the flour mixture, and cook chicken in hot oil over medium-high heat for 8-10 minutes or until chicken is no longer pink inside, turning once. Remove chicken from skillet, cover with foil. In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat for 3 minutes or until artichoke hearts are tender.
In a small bowl stir together the reserved 1 tbsp flour mixture, wine, broth, and 1/8 tsp salt until smooth. Add wine mixture to skillet, cook and stir until thickened and bubbly, about 2-3 minutes. Pour sauce over chicken, sprinkle with cheese, and serve.