Chicken & Artichokes in a Wine Sauce

• 1/4 cups All-purpose Flour
• 1/2 teaspoons Dried Sage, Crushed
• 1/4 teaspoons Salt
• 18 teaspoons Black Pepper
• 2 Tablespoons Cooking Oil
• 4 slices Boneless, Skinless Chicken Breast Halves
• 2 cups Sliced, Fresh Mushrooms, Optional
• 8 ounces, weight Frozen Artichoke Hearts, Thawed & Halved Lengthwise (1 Box)
• 1 Tablespoon Butter
• 13 cups Dry White Wine
• 13 cups Chicken Broth
• 18 teaspoons Salt
• 2 Tablespoons Grated Parmesan Or Romano Cheese
• 2 Tablespoons Fresh Snipped Parsley

1. 1.
2. In a shallow dish, stir together flour, sage, 1/4 teaspoon salt, and pepper.
3. Reserve 1 tablespoon of the flour mixture.
4. Coat chicken with remaining flour mixture.
5. 2.
6. In a large skillet, cook chicken in hot oil over medium-high heat for 8 to 10 minutes or until chicken is no longer pink on the inside, turning once.
7. Remove chicken from the skillet; cover and keep warm.
8. Drain off any excess oil in the skillet.
9. 3.
10. In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat for 3 minutes or until artichokes are tender.
11. 4.
12. In a small bowl, stir together reserved tablespoon of flour mixture, wine, broth, and 1/8 teaspoon salt until smooth.
13. Add wine mixture to the skillet.
14. Cook and stir until thickened and bubbly.
15. Cook for 1 minute more.
16. Pour sauce over chicken.
17. Sprinkle with cheese and parsley.

allpurpose, salt, black pepper, cooking oil, chicken, fresh mushrooms, hearts, butter, white wine, chicken broth, salt, romano cheese, fresh snipped parsley

Taken from tastykitchen.com/recipes/main-courses/chicken-artichokes-in-a-wine-sauce/ (may not work)