Bistro Mio'S Chicken Alesandro

• 1/3 c. flour for dusting
• 4 boneless, skinless chicken breasts or a few more
• 2 tbsp. olive oil
• 2 cups sliced mushrooms
• 2 tsp. minced shallots
• 1 c. quartered canned artichoke hearts
• salt to taste
• white pepper, to taste
• 1/4 c. marinara sauce
• 1 c. white wine
• 1/4 c. chicken stock
• 4 tsp. butter
• 4 cups fresh spinach
• 2 tbsp. fresh sliced basil

1. 1. Place flour on plate and dust chicken. Set aside. Heat saute pan over med. heat; add olive oil When hot and brown chicken evenly on both sides; about 5 min. Drain any excess oil from pan.
2. 2. Add mushrooms, shallots, artichokes, a pinch of salt and white pepper. Cook about 2 min. to lightly saute the vegetables. Add marinara, white wine, chicken stock and butter. Simmer until chicken is cooked thoroughly, about 10 min.
3. 3. Add spinach and basil,cook for 1 min., covered, to wilt spinach.
4. 4. Divide chicken among 4 plates and top each with one quarter of the veg and juices.

flour, chicken breasts, olive oil, mushrooms, shallots, hearts, salt, white pepper, marinara sauce, white wine, chicken stock, butter, fresh spinach, basil

Taken from www.epicurious.com/recipes/member/views/bistro-mios-chicken-alesandro-50147190 (may not work)