Ingredients
4 boneless chicken breast, sliced
1-cup flour
Garlic salt to taste
Fresh ground white pepper to taste
2 TBSP. butter plus 2 TBSP. reserved
Olive oil
1 can artichokes, drained
1 cup sliced button mushrooms
6 red potatoes (sliced and seasoned with salt, pepper and rosemary-oven roasted for 15 minutes)
½ cup white wine
1-cup brown sauce
Fresh chopped flat leaf parley to garnish
Dip chicken into flour and shake off excess.
Directions
- Season with garlic salt and fresh ground pepper. In a large sauté pan, heat approximately 4 TBSP. olive oil and 2 TBSP. butter until hot but do not brown the butter.
- Add chicken and brown on both sides, about 2 minutes per side. Remove chicken from pan; add sliced mushrooms and sauté for approximately one minute. Add drained canned artichokes, roasted red potatoes, brown sauce and sliced chicken strips. Adjust seasoning. Add white wine and reduce by half. Add 1-2 TBSP butter to finish. Serve immediately.
Garnish with chopped parsley
