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Chicken Breast with Baby Artichokes and Potatoes

Are you interested in learning how to make chicken breast with baby artichokes and baby potatoes?

Chicken Breast with Baby Artichokes and Potatoes
  • 2 quarts water
  • ¾ cup lemon juice
  • 2 teaspoons salt
  • 4 Tablespoons butter or margarine
  • 4 Tablespoons flour
  • 6 trimmed cooked baby artichokes
  • 6 washed, peeled cubed baby potatoes
  • 6 boneless skinless chicken breasts
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 4 Tablespoons flour
  • 6 Tablespoons olive oil
  • 2 Tablespoons butter or margarine
  • 4 pressed garlic cloves
  • 1 cup dry white wine
  • 4 Tablespoons butter or margarine
  • Lemon wedges
  1. Using a large saucepan you will add 2 quarts water, ¾ cup lemon juice, 2 teaspoons salt, 4 tablespoons butter or margarine and 4 tablespoons flour and bring to a boil.
  2. While waiting for water to reach a rolling boil you will cut off the bottom edge of the stems on the baby artichokes. Trim away any hard, rough outer leaves. After trimming the baby artichokes immediately place the pieces in the boiling water. Return to a boil and then lower the heat. Simmer until vegetables are soft and tender.
  3. After cooking the artichokes until done, remove them from the hot water and allow them to cool to the touch. Cut the baby artichokes into quarters and then scoop out the middle of the chokes.
  4. Peel baby potatoes and steam then until tender. After cooking the potatoes cut them into bite size cubes and set aside until needed.
  5. Lightly season the boneless skinless chicken breasts with salt, pepper and garlic powder. Dust both sides of the chicken with flour.
  6. Add the olive oil and butter or margarine together in a large saucepan or skillet to melt and blend well. Place the floured chicken breasts into the skillet. Press the garlic cloves and then add them into the hot skillet. Using a fork press the garlic after it begins to soften. Do not allow the garlic to brown before removing it from the skillet to delicately flavor the cooking oil. Cook the chicken breasts for 3 to 4 minutes on each side, or until the meat is done. Remove from skillet. Arrange the chicken on a serving platter. Set aside to keep warm until needed.
  7. Add the dry white wine into the hot skillet and scrap the brown bits off the sides and bottom of the pan over a high heat. Boil to reduce liquid volume by about ½. Remove from heat and then gradually stir in the remaining butter or margarine while continually stirring. Pour this mixture over the chicken. Arrange the cooked quartered baby artichokes and baby potato cubes decoratively around the chicken breasts. Serve with lemon wedges on the side.

Once you make this recipe you will be thrilled with how tender and delicious it can be. Although, it may look complicated it is really an easy dish to prepare for family and friends.