A zingy white white sauce with mushrooms, artichoke hearts, and tomatoes is served over peppery chicken breasts in this simple weeknight dish.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
623 Calories
Recipe Instructions
Step 1
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Step 2
Mix 2 tablespoons olive oil and 1 teaspoon black pepper in a small bowl. Dip the chicken breasts into the pepper mixture until well coated, then place the chicken on a baking dish.
Step 3
Broil the chicken in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 4
Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, artichoke hearts, Italian seasoning, salt, and pepper. Continue to cook and stir for about 6 minutes, then stir in the white wine. Allow the wine to simmer and reduce by half, about 10 minutes.
Step 5
Stir in the roma tomatoes; cook and still until the tomatoes are warmed through. Stir in the butter until it melts. Serve the sauce over the cooked chicken breast.
Ingredients
6 tablespoons butter
1 ½ teaspoons salt
¾ cup white wine
1 teaspoon ground black pepper
½ onion, chopped
1 ½ teaspoons ground black pepper
3 skinless, boneless chicken breast halves
2 teaspoons Italian seasoning
1 (8 ounce) package sliced fresh mushrooms
¼ cup olive oil, divided
¾ (8 ounce) can artichoke hearts in water, drained
