Chicken Artichoke

The other day when I was searching through my pantry to make my grocery list, I found two jars of marinated artichokes. I thought it would be good with chicken and after searching through the Internet and some cookbooks, I came up with this combination of ingredients. While I was cooking Ron thought it would be good over rice and he was right. His other suggestion, after we began eating, was to add some heat to the dish with a jalapeno or another hot pepper. Chicken Artichoke Ingredients: 4 boneless, skinless, chicken breasts - cut into bite size cubes or leave whole kosher salt freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter 2 (6.5 oz) jars marinated artichoke hearts, drained and reserve liquid 2 cups fresh button mushrooms, thick sliced 1 cup onion, diced 1/4 cup green bell pepper, diced 1 teaspoon dried tarragon 1 cup white wine Rice or Pasta Instructions: (You could leave the breasts whole or cube them, which is my preference) Cook rice or pasta according to package directions. 1. Season chicken with salt and pepper. 2. In a large skillet over medium heat, heat butter and oil. 3. Brown chicken (If chicken is whole, about six minutes per side. Cubed chicken will brown faster.) 4. Remove chicken from skillet and set aside. (Leave liquid in pan). 5. To the same skillet, add drained artichokes, sliced mushrooms, onions, bell pepper, and dried tarragon. 6. Saute until mushrooms are tender and brown and onions are translucent. 7. Return chicken to skillet. 8. Stir in wine and artichoke liquid. 9. Reduce heat to low and simmer for 15 to 20 minutes or until juices run clear and chicken is no longer pink. 10. Remove from heat and serve over rice or pasta. Cook's Note: If you don't like mushrooms, onion, bell pepper or tarragon, you can leave them out, but you might want to substitute something in their place. Same with the wine, you could substitute chicken broth instead. Print-Friendly Recipe: Chicken Artichoke