How to make it

  • Heat oil in a large non stick skillet over medium heat.
  • Add onion and garlic and sauté for 5 minutes until translucent.
  • Meanwhile place chicken breast halves between two sheets of waxed paper and flatten.
  • Dredge chicken in flour then shake off excess and sauté chicken eight minutes on each side.
  • Remove chicken from pan and set aside.
  • Place artichokes hearts in colander and run cold water over them until they separate.
  • Add artichoke hearts and mushrooms to skillet then increase heat and sauté for one minute.
  • Stir in stock, vinegar and tarragon then boil mixture for five minutes.
  • Stir in salt and pepper then return chicken to skillet.
  • Reduce heat and simmer for five more minutes until sauce is syrupy.
  • Accompany this dish with egg noodles tossed with chopped parsley.

Reviews & Comments 4

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  • 55to64 6 years ago
    This looks really good. I'm here searching for tomorrow's dinner. This might be it!

    Thanks for posting
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  • chefmeow 7 years ago
    Thank you. Hope you guys like it as much as we do. Yummers. Jaie, I have so many of your recipes bookmarked I will never be able to make them all, but will sure have fun trying.
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  • shandy 7 years ago
    I'm with Jaie. This sounds delicious. :D
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  • jaie 7 years ago
    MMMMMM...great recipe!!!! You always have great ones though :)
    Was this review helpful? Yes Flag

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