Chicken Breast with Artichokes and Bacon
Description
Chicken breasts are tender and delicious when cooked in a white wine reduction with artichoke hearts, mushrooms, and bacon.
Ingredients
•
4 slices bacon, chopped
•
1/4 cup olive oil
•
2 tablespoons butter
•
4 skinless, boneless chicken breasts, pounded flat
•
1 cup chopped mushrooms
•
1/4 cup chopped green onions
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1 cup marinated artichoke hearts, drained and chopped
•
1 teaspoon minced garlic
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1 teaspoon dried oregano
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1 1/2 cups white wine, or to taste
•
2 teaspoons white sugar, or to taste
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1/3 cup half-and-half
Directions
1
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.
2
Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.
3
Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.
4
Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.