This chicken gets a thumbs up from friends and relatives for its taste and aroma. I give it two thumbs up for ease. If you want to double the recipe, don’t double the ingredients. You won’t be able to fit 12 cutlets into a skillet in one batch anyway, so just make the recipe twice. You don’t have to clean the pan in between, but this will ensure that all of the chicken will have the amazing flavor of the garlic. Also, if you prepare the dish in advance and reheat it, cook the chicken just until it’s no longer pink. Don’t overcook the chicken or else it will be dry when reheated the next day.
- Cook Time
- Prep Time
- 6 ServingsServings
- 3 tablespoons margarine
- 8 garlic cloves, minced, divided
- 6 boneless, skinless chicken breasts, pounded to an even thickness
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 1 (14-ounce) can artichoke hearts, packed in water, drained
- 2 tablespoons white wine
- 1 tablespoon lemon juice
In a large skillet, melt the margarine. Add 1⁄2 the garlic and cook for 1 minute over medium heat. Add the chicken and cook 4-6 minutes per side or until cooked through. Remove to serving platter.
Place the oil into the same skillet. Add the remaining garlic and cook 1 minute. Add the mushrooms and cook for 3 minutes. Use a spatula to scrape up the browned bits. Add the artichokes; cook for 1 minute. Add the wine and lemon juice. There won’t be a lot of liquid, but bring it to a boil. Lower the heat and simmer for 5 minutes. Use the spatula to gently break the artichoke hearts apart into chunks. Pour the mushrooms and artichokes over the chicken. Serve immediately.