Chicken and Artichokes in Wine Sauce Recipe
Chicken and Artichokes in Wine Sauce

Delectable, and deceptively simple, chicken and artichokes in wine sauce

When I was a kid, my mother took a cooking class with Giuliano Bugialli and learned how to make this Chicken and Artichokes in Wine Sauce. It tastes so rich and divine that you'd never suspect it's so economical and quick to make! She'd let me request a special meal for my birthday, and I often requested this dish.

This Chicken and Artichokes in Wine Sauce recipe is deceptively simple. The wine in the sauce binds the dish together and elevates it beyond the sum of its parts.

You can use either frozen or canned artichoke hearts for this recipe. Cut the chicken in pieces a little smaller than the artichoke heart halves.

The Chicken and Artichokes in Wine Sauce is velvety and creamy (without cream, of course), and fragrant with wine and the artichokes' tangy taste. The chicken is very tender. This is a company dish, a supper good enough for a dinner party, but easy and quick enough for a weeknight.

Chicken and Artichokes in Wine Sauce

    Prep Time: 15 minutes

    Cook time: 20 minutes

    Yield: Serves 4

Chicken and Artichokes in Wine Sauce Recipe Ingredients

    2 cups artichoke hearts, frozen and thawed, or canned and drained

    2 boneless skinless chicken breasts, about 1 pound

    1 1/2 cups flour

    Salt and freshly ground black pepper

    2 tablespoons unsalted butter, divided

    2 tablespoons olive oil, divided

    2 cups dry white wine

    1/2 lemon

    Flat-leaf (Italian) parsley, to garnish (optional)

Chicken and Artichokes in Wine Sauce Recipe Directions

    Cut the artichoke hearts in half lengthwise.

    Cut the chicken into bite-sized pieces, about 1 inch to a side.

    In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper.

    Toss the chicken pieces in the flour.

    Set a large skillet (at least 12 inches wide) over medium-high heat.

    Heat 1 tablespoon of butter and 1 tablespoon of olive oil.

    Add the artichokes. Cook for about 5 minutes or until lightly browned on each side.

    Remove the artichokes from the skillet and transfer to a plate. Set aside.

    Melt the remaining 1 tablespoon butter in the skillet along with the remaining 1 tablespoon olive oil.

    Lift the chicken pieces out of the flour and arrange in the skillet.

    Saute the chicken pieces for 5 to 7 minutes or until golden brown on both sides.

    Add the artichokes back to the pan.

    Pour in the white wine and stir and scrape up any bits on the bottom of the pan.

    Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. The sauce will thicken.

    Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.

    Serve with pasta or couscous. Garnish, if desired, with finely chopped parsley.

Chicken, Chicken and Artichokes in Wine Sauce, Italian Cuisine


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Chicken & Artichokes in Wine Sauce - Classic Italian Recipes

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