The Lush Chef

Libations used: 2 cups white wine...
Libations left over: Almost the whole bottle, so serve with dinner or enjoy a class while you the sauce thickens...
Sometimes I don't have all day to slave over the stove.  My friends and I all lead busy lives so it can be hard to take the time to cook a decent meal.  This recipe for Chicken & Artichokes in Wine Sauce from the Kitchn I found to be surprisingly quick and easy.  There are few ingredients, but the white wine sauce (without cream!) packs enough of a rich flavor that you could fool anyone, and the chicken is so tender.  This dish could easily pass as a fast weeknight dinner for one (with leftovers of course!) or a simple, yet classy meal for a small dinner party.  I cut down on the amount of flour used to coat the chicken because I had so much left over.  I used Toasted Head Chardonnay (one of my fave inexpensive wines at Trader Joe's to cook with and drink) and served atop rigatoni.  Besides garnishing with fresh Italian parsley, I also shaved some fresh Parmesan on top.
Chicken & Artichokes in Wine Sauce - serves 4
Ingredients:

• 2 cups artichoke hearts, canned or frozen (be sure to drain thoroughly) and cut lengthwise
• 2 boneless, skinless chicken breasts, cut into bite-size pieces
• 1/2 cup flour
• 1/3 tsp salt
• Freshly ground black pepper
• 2 Tbs unsalted butter, divided
• 2 Tbs olive oil, divided
• 2 cups dry white wine (I used a Chardonnay)
• 1/2 lemon
• Fresh Italian parsley & Parmesan cheese, for garnish

- In a small bowl, add the flour, salt and a generous amount of black pepper and combine.
- Toss the chicken pieces in the flour, remove and set aside.
- In a large skillet or saucepan over medium-high heat, add 1 Tbs of butter and 1 Tbs of olive oil.
- Add the artichokes and cook for 5 minutes, or until they're lightly browned.
- Remove the artichokes from the skillet and transfer to a bowl or plate.
- Melt the remaining butter and olive oil in the same pan.
- Arrange the chicken pieces in the skillet and saute for about 5 to 7 minutes, or until they're well-browned on both sites.
- Add the artichokes back into the skillet.
- Pour the white wine into the skillet and stir, scraping up any brown bits from the bottom.
- Bring to a simmer and let that sauce develop for about 8 to 10 minutes over medium heat.
- Stir a couple of times to make sure everything is coated with the wine sauce, and squeeze in a few juices of lemon.
- When the chicken and artichokes are done, pour each serving over a helping of rigatoni and garnish with parsley and Parmesan cheese.