Romantic Chicken with Artichokes and Mushrooms

Romantic Chicken with Artichokes and Mushrooms

Caity-O 0

"Easy, moist, flavorful and aromatic -- the white wine, artichokes and mushrooms make this chicken dish the to way to any man's heart! Delicious served with buttered noodles and fresh greens."

Ingredients 45 m {{adjustedServings}} servings 312 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

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  1. Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
  2. Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
  3. Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.
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Reviews 358

  1. 477 Ratings


aah, people. I have found the secret to this recipe. ADD some HERBS DE PROVENCE when cooking the mushrooms and artichokes - it is the perfect spice and compliments the delicate flavors of the wine and mushrooms, bringing out the natural flavors sweetly with a lovely country herb taste. If you want to really enjoy the dish to its fullest, I recommend a few sprinkles of Herbs de Provence to round out this mature, delicious dish. (Also, it went well over orzo as prepared in the Orzo with Parmesan and Basil recipe, and with some steamed asparagus.)

Andrea Duncan

With the following modifications this dish was fabulous! I chopped 6 boneless, skinless thighs into bite sized pieces, added 5 cloves minced garlic and 3 chilies de arbol to the butter & oil, saute'd and then set aside. I used sherry instead of white wine and just to be sure I put a spoonful (just before the final step) in a bowl and tasted it with and without heavy cream - ADD THE CREAM! The cream adds to the presentation as well. After I added the capers I added 1 cup or 1/2 pint of heavy cream and served over white rice. It was fabulous! Even my boyfriend, who isn't a fan of artichokes, LOVED it and scarfed it up like there was no tomorrow.


I actually did not try this recipe yet. It is similiar to one that I have had for years and have enjoyed. Some differences that people may want to incorporate to address the blandness are as follows: Saute the bnls chix (in strips) in a little butter and some white wine. In a separate pan heat 1 13 oz can of artichoke hearts (I use packed in water), juice of 1/2 lemon and 1/2 lime, 1 13oz can of peeled and diced tomatoes, and some nice herbs (parsley, shallots, chives, pepper) and some garlic. The other difference is I have always served over rice. I love the basmati rice. The acid from the lemon, lime, and tomato really perks up the dish. Hope it helps. I actually originally got this recipe from a very nice restaurant I worked in during college (a lifetime ago!!).