This dish may look fancy, but it’s so easy and flavorful it’s a surprisingly perfect weeknight meal. The earthy mushrooms and tangy artichokes make this chicken dinner something worth getting excited about.
- 2 large boneless, skinless chicken breasts, about 10–12 ounces each
- 3 tablespoons all-purpose flour
- 3 tablespoons rice flour
- Kosher salt
- Ground black pepper
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 8 ounces shiitake mushrooms, stems removed and caps thinly sliced
- 1 (7.5 ounce) jar marinated quartered artichokes, drained
- 1 teaspoon minced garlic
- 1/3 cup white wine
- 1 ¼ cup low sodium chicken stock
- ¼ cup capers, drained
- 2 tablespoons chopped fresh basil
- Preheat oven to 325 degrees. Line sheet pan with parchment paper.
- Cut chicken breasts in half horizontally. Season both sides with salt and pepper.
- In a large bowl, whisk flours. Dredge chicken in flour to coat both sides; transfer to prepared sheet pan. Reserve 2 tablespoons flour mixture.
- In a large skillet, heat 2 tablespoons oil over medium-high heat. Once warm, add chicken. Cook 5-6 minutes or until brown on both sides. Transfer back to sheet pan and place in oven. Cook 4-5 minutes or until internal temperature reaches 165°.
- Wipe out skillet. Set over medium heat and add 1 tablespoon oil, thyme and red pepper flakes. Let oil warm, then add mushrooms and season with salt and pepper. Cook mushrooms until nicely browned, stirring often, about 4-5 minutes.
- Add artichokes and garlic and cook 30 seconds. Sprinkle reserved 2 tablespoons of flour mixture over mushrooms; cook and stir 1 minute.
- Slowly stir in white wine; cook 1 minute. Slowly stir in chicken stock; heat to a boil, reduce heat to medium-low and simmer until thickened, about 5 minutes.
- Stir in capers and basil. Spoon mushroom mixture over chicken cutlets to serve!