Creamy Chicken and Artichokes with Mashed Potatoes

Unfortunately I have no idea where I got this recipe for creamy chicken with artichokes, or any recollection of whether we liked it or not. Whoops!





I assume we liked it since it has artichokes and we all know how much I love artichokes. I just wish I knew where I got it so I could link to it. If you read this blog and this is your recipe, please let me know.



Creamy Chicken with Artichokes

Slightly Adapted from Pleasure Cooker



4 skinless, boneless chicken breast halves

salt and pepper

2 tablespoons butter

1/2 cup all-purpose flour

1/2 cup dry white wine

1 can chicken broth

2 cans artichoke hearts, drained

4 oz. cream cheese

1 1/2 tablespoons flour

1 tablespoon fresh lemon juice



Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.



Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, garlic and artichokes to pan, scraping pan to loosen browned bits; cook 2 minutes. Add cream cheese and stir until melted. If sauce needs to thicken, mix 2 tablespoons of broth with 1 1/2 tablespoons flour and add to sauce. Remove from heat; stir in juice. Serve sauce over chicken.

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