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Benjamin W. Herila


Chicken and Artichokes

Makes about 4-6 servings.


2 lbs. boneless chicken breast (cubed)
~14 oz. artichoke hearts (quartered; possibly canned)
1 cup dry white wine
pinch flour
1 lb. crimini mushrooms
1 T. butter
olive oil
salt and pepper


Cut chicken breast halves (boned) into pieces.  Toss in a mixture of flour, salt & pepper. Shake off excess flour.

Put olive oil and butter in skillet with 2 cloves minced garlic (or more!). Heat well & brown chicken in batches. Add butter/oil as necessary.  Put chicken in casserole.

In leftover oil, add 1 cup dry white wine & the artichoke hearts cut into bite size chunks.

Saute ½ lb mushorroms – sliced thick – in butter & add to artichoke mix.  Stir it all into the chicken in casserole.

Bake covered at 350 for 25-30 minutes.  Remove cover & bake another 5 minutes.


  • Best if prepared ahead of time for flavors to mix.  Then bake.  It may take longer if you start with a cold mixture. 
  • These ingredient amounts are proportional – I usually at least double it
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