Artichoke Chicken Saute Recipe

Ingredients for Artichoke Chicken Saute

• 1/2 cup chopped onion
• Sweet Red Pepper
• 1 tablespoon butter
• Cooked Chicken
• Marinated Artichoke Hearts
• Fresh Mushrooms
• White Wine
• 1 teaspoon Italian seasoning
• Chicken Bouillon Granule
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch
• Heavy Whipping Cream
• Cooked Rice

How to Make Artichoke Chicken Saute

1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add 1/2 cup chopped onion and 1/2 cup chopped red bell pepper. Saute for 2-3 minutes until softened.
2. Add 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces), 1 (14-ounce) can artichoke hearts (drained and quartered), 1 cup sliced mushrooms, 1/2 cup dry white wine (or 1 cup chicken broth), 1 teaspoon Italian seasoning, 1 chicken bouillon cube, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet.
3. Cook and stir for 3 minutes, until chicken is lightly browned.
4. In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup evaporated fat-free milk until smooth.
5. Stir the cornstarch mixture into the skillet.
6. Add the remaining 1/2 cup evaporated fat-free milk (or heavy cream).
7. Bring the mixture to a boil, stirring constantly.
8. Reduce heat and simmer for 2 minutes, or until the sauce has thickened.
9. Stir in 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/2 cup grated Parmesan cheese (optional, especially if using chicken broth).
10. Serve immediately over cooked rice or noodles. Yields 4 servings.