Artichoke Chicken

Artichoke Chicken

For the chicken:
4 chicken breasts, boneless and skinless (can use chicken tenders, instead but double the number)
¼ c. flour for dusting chicken
Salt and pepper
¼ C. Olive Oil for pan

Split chicken breasts to half thickness. (if using tenders, omit splitting) Salt and pepper breasts. Lightly rub both sides with flour. Heat large skillet with olive oil. Place chicken into pan and cook on medium heat WITHOUT TURNING until you can see the bottom sides browning. (about 3 min.) Flip over and do the same on the other side. (breasts should be easy to turn if cooked until crisp on one side) Avoid over cooking chicken, as it will become tough. (cut center of breast to check for doneness. Chicken is done when it is white) Remove chicken from pan and place on serving plate. Cover with towel. Make sauce: (sauce can be made at same time if wanted)

*oven method: dust chicken with flour as above. Spray cookie sheet and place chicken on it. Spray tops of chicken breasts. Bake at 350 oven for 10-15 min. flip chicken over and bake for another 10 min. (lower fat, but harder to control tenderness of chicken)

Sauce:
1 half pint heavy whipping cream
1 pint half and half
1 Tbsp. Chopped Garlic
2 Tbsp. Butter
½ can artichoke hearts, quartered and drained
5 med. Mushrooms, sliced (or sliced zucchini, red pepper, or chopped spinach)
Salt and pepper to taste
3 Tbsp Corn Starch (thinned with water- for thickening sauce)
¼ C. white wine or cooking sherry

In saucepan, add all ingredients EXCEPT cooking wine and corn starch. Let cook on medium heat until mushrooms are tender. Add cornstarch mixture and stir until sauce is thickened. Add cooking wine and continue to cook on LOW heat. (if sauce is too thin, add more cornstarch and water mixture until desired thickness) Pour over chicken, garnish with grated parmesan cheese.