Ingredients
1/4 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon rubbed sage1/4 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each)2 tablespoons canola oil1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered1 jar (4-1/2 ounces) sliced mushrooms, drained3 tablespoons chicken broth1/4 cup white wine or additional chicken broth2 tablespoons grated Parmesan cheese2 tablespoons minced fresh parsley
Preparation
In a large resealable plastic bag, combine the flour, salt, sage and pepper. Remove 1 tablespoon to a small bowl and set aside. Add chicken to bag, two pieces at a time, and shake to coat.
In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until a thermometer reads 170°; drain. Remove and keep warm.
In the same skillet, combine the artichokes, mushrooms and broth. Add wine to reserved flour mixture until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Sprinkle with Parmesan and parsley.
