Braised Chicken With Artichoke

• 1 1/2 tablespoons olive oil
• 2 chicken breasts
• 1/2 cup onion, finely chopped
• 1 tablespoon garlic, minced
• 1/2 lb mushroom, sliced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 (14 ounce) can artichoke hearts, rinsed, drained, quartered
• beurre manie
• 1 tablespoon butter
• 1 tablespoon flour
• 3 tablespoons fresh parsley, minced

1. In heavy skillet heat oil over moderately high heat, brown chicken and transfer it to a plate.
2. In fat remaining in skillet, cook onion and garlic over moderate heat until onion is slightly softened.
3. Add mushrooms and salt and pepper to taste. Cook mixture over moderate heat.
4. Add wine, broth, artichoke hearts and chicken.
5. Bring liquid to a boil and simmer mixture, covered, 15 to 20 minutes, or until chicken is cooked through.
6. Transfer chicken to platter and keep it warm.
7. Whisk beurre manie into mushroom, salt and pepper mixture and simmer the sauce, whisking, 2 to 3 minutes, or until thickened.
8. Stir in parsley and pour the sauce over the chicken.

olive oil, chicken breasts, onion, garlic, mushroom, white wine, chicken broth, beurre manie, butter, flour, fresh parsley

Taken from www.food.com/recipe/braised-chicken-with-artichoke-212505 (may not work)