A quick stovetop braise to beat the chilly weather.
1½ lbs. boneless, skinless chicken breasts
Salt and pepper, to taste
2 Tbsp. olive oil, divided
1 tsp. minced garlic
1 lb. crimini mushrooms, quartered
1 cup dry white wine
1 Tbsp. chopped fresh sage leaves
20 baby artichokes
1 ½ cups chicken broth
Cut each chicken breast in half, and trim off any excess fat. Season the chicken with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet, and sauté the chicken over medium high heat for about 2 minutes on each side, just until light golden brown on the outside. Remove the chicken to a plate.
Add the remaining tablespoon of olive oil to the skillet. Add the garlic and mushrooms and sauté over high heat for 8 to 10 minutes, until the mushrooms give up their liquid and it evaporates, and the mushrooms start to become golden brown. Add the white wine (careful it might sputter up a bit) and simmer for about 4 minutes, until about half of the wine has evaporated.
While the mushrooms are cooking, trim the bottoms and pointy tops off the artichoke hearts, and remove any tough outer leaves. Cut each artichoke in half lengthwise.
Add the chicken, artichoke hearts, sage and broth to the pan and stir to combine. Bring the mixture to a simmer and then cover the pan, lower the heat, and cook with the liquid at a very gentle simmer for about 25 minutes, until the artichokes are tender and the chicken is cooked through. Remove the lid and simmer for another 5 minutes, until the liquid has reduced a bit. Taste, and adjust the seasonings as needed.
Notes:
A good tip is to deal with trimming and preparing the artichokes while the mushrooms are cooking as they will turn brown quickly. Just be ready to slice them in half once you’ve added the broth to the pan, and pop them into the pan as you cut each one. But if you want to do them ahead, just toss them into a bowl of cold water with the juice of a couple of lemons as soon as you cut them.
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