Skillet Chicken With Artichokes and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From - Southern Food. This easy skillet chicken dish makes a delicious meal with hot cooked noodles or rice. Feel free to replace the leeks with a small thinly sliced sweet onion or shallots. Very tasty! Ingredients:
3 -4 boneless chicken breast halves, cut in 1-inch pieces |
3 tablespoons butter |
3 leeks, white part, cleaned and thinly sliced |
8 ounces sliced mushrooms |
2 garlic cloves, minced |
1 cup chicken broth |
1/2 cup dry white wine |
1 (14 1/2 ounce) can diced tomatoes |
1 (15 ounce) can artichokes, drained and cut up |
1 (3 ounce) can sliced black olives, drained |
1/2 teaspoon dried basil |
1/2 teaspoon salt (to taste) |
1/4 teaspoon pepper |
Directions:
1. Heat butter in a large skillet over medium heat. Add the chicken and leeks; sauté until leeks are tender, stirring frequently.
2. Add mushrooms and sauté for about 3 minutes longer. Add the garlic and sauté for 1 minute longer.
3. Add the broth and wine; simmer briskly for about 7 to 10 minutes, or until reduced by about 1/2.
4. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer for a minute or two longer.
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