This scrummy chicken dish is made with marinated artichokes, capers, white wine and mushrooms. Serve with polenta cakes or crispy roast potatoes and some wilted greens.
- 4 chicken breasts, skinless and boneless
- 2 x 300g jars marinated artichoke hearts (you only need to use 1 1/2 jars)
- 1 tbsp. each oil and butter
- 250ml white wine
- 1 tbsp. capers, drained
- 100g mushrooms
- Salt and pepper
Thinly slice the mushrooms. Quarter the artichoke hearts, reserving the marinade.
Heat butter and oil in a frying pan. Season the chicken with salt and pepper. Fry on either side for 3-4 minutes until golden on each side, then remove from the pan.
Add the artichoke hearts and mushrooms to the frying pan. Fry for 5-7 minutes until tender and golden.
Add the chicken, wine and reserved artichoke liquid. Simmer for 10 minutes or until the chicken is tender.
Add the capers and simmer for another 5 minutes, then season to taste with salt and pepper.