2009_10_16-ChickenArtichokes.jpgWhen I was a kid, my mother took a cooking class with Giuliano Bugialli and learned how to make this dish. It tastes so rich and divine that you'd never suspect it's so economical and quick to make! She'd let me request a special meal for my birthday, and I often requested this dish.

Chicken and Artichokes in Wine Sauce

Ingredients:
2 boneless, skinless chicken breasts, cut in bite-sized chunks
1 1/2 cups flour
Salt & pepper to taste
1 package frozen artichoke hearts, thawed
2 tbsp butter
2 tbsp olive oil
About 2 cups of dry white wine
1/2 a lemon

Preparation:
Melt 1 tbsp. of the butter and 1 tbsp. of the olive oil in a skillet and add the artichokes. Cook until lightly browned. While cooking, dredge the chicken in the flour and sprinkle with salt. Remove the artichokes from the skillet and transfer to a plate. Set aside.

Melt the remaining butter in the skillet along with the remaining olive oil. Saute the chicken pieces in this mixture until golden brown on both sides. Add the artichokes back to the pan and season to taste with salt & pepper. Deglaze the pan with the white wine and let it bubble for a few minutes until nice and thick. Stir well to coat everything with the wine sauce.

Transfer to a plate and squeeze with fresh lemon juice.

(Image: Kathryn Hill)