Reviewed: Nov. 14, 2008

I love this dish. I add lemon juice for a little tartness.

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Melissa Watson

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Reviewed: Nov. 13, 2008

I loved this recipe. I have made it with the marinated artichokes and fresh baby artichokes, both ways are delish!. We live only a few miles from the "Artichoke Capitol of the World" Castroville, CA and have access to fresh artichokes year round (lucky us!)If you like artichokes, you'll love this recipe.

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RABAJE

Cooking Level: Intermediate

Living In: Capitola, California, USA

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Reviewed: Oct. 27, 2008

I used only 1 tbsp. of olive oil and left out the butter. I added some lemon juice and some chicken soup mix with water instead of the wine. I left out the capers. I used 1 samll jar of marinated artichoke hearts and a bag of frozen artichoke hearts (because that is what I had on hand). I would recommend using only marinated artichoke hearts - as they are softed and more tender than the frozen one. If you do use the frozen one - you should cook them a bit - to soften them up and so they can absorb some of the flavor of the dish.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Sep. 25, 2008

Oh soooo good. Used canned artichokes, not marinated, added more garlic, 1/2 cup chicken broth mixed with 1 teaspoon corn starch and 2 or 3 tablespoons of sliced sundried tomatoes (not in oil). Served it over mini penne. Incredible dish.

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NormaLee

Cooking Level: Expert

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Reviewed: Apr. 12, 2008

I thought this was pretty good! Most of my family liked it, but they didn't rave about it like they did the Camembert Chicken that I made earlier this week. I did what a few others did--I dredged the chicken in flour and various seasonings, threw minced garlic in the butter and oil, and then fried the breasts. After taking the breasts out of the pan, I threw a bit of wine in the pan and scraped up the brown bits. Then I cooked the mushrooms, onion and artichokes. After they were tender, I then added the artichoke liquid (from non-marinated artichokes) and some wine. I didn't measure, but I didn't use near as much liquid as the recipe said. The liquid thickened right up because of the browned bits of flour. I thought it was a great way to dress up chicken! Thanks for the recipe!

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Dee

Cooking Level: Intermediate

Home Town: Friendswood, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 23, 2008

This was very good and simple to make

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Kai

Cooking Level: Expert

Home Town: Orange, California, USA

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Reviewed: Jan. 31, 2008

Very, very good. I made a few alterations to the recipe, added herbs de provence and salt to the cubed chicken. I used the Trader Joe's marinated artichoke hearts that come in a jar which seem to be less oily than the kind you buy in the store and the sauce was excellent and didn't need any lemon. I also added cornstrach and half and half to thicken the sauce. Served over Pappardelle pasta and it was excellent!!!!

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abs37

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Wayne, Pennsylvania, USA

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Reviewed: Jan. 16, 2008

I followed advice of another allrecipes' cook and sautéed tomatoes, garlic, onion, mushrooms, and artichoke hearts in white wine. Then, added spices, lemon, and lime juices before adding the chicken. Because of the tomatoes, the sauce was a bit runny. So, I added a couple of tablespoons of flour. Turned out great!

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WHATScooking4DINNER

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 17, 2007

I tried this recipe with the addition of heavy cream as one of the reviews suggested. I think I preferred it the original way. The artichokes were fantastic! Everyone liked it, and I will definitely make this again.

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kg2943

Cooking Level: Beginning

Home Town: Arlington, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 17, 2007

This was delicious--I added much more garlic though.

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Dorlene

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 10, 2007

I'm giving this four stars because I think without the additions I made, it would have been too bland. I started by sauteeing onion and garlic in the olive oil and butter, then added some sage and thyme. I browned the chicken, then while that was cooking, added the mushrooms, frozen artichokes (from Trader Joes), and halved grape tomatoes. I used lemon white cooking wine, a splash of lemon juice, and a splash of soy sauce. As it was finishing up, I added the capers, a bit of garlic salt to bring out the flavors and about a tablespoon of corn starch to thicken the sauce. My husband thought it would be good with some olives in the mix, too. Overall with these modifications, it was awesome!

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Sara

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 8, 2007

I tried this recipe with a few modifications. Added fresh ground Italian seasoning to chicken, as well as some crushed red pepper. Used sherry instead of white wine (mainly b/c I didn't have the latter, but the sherry worked great!), used quartered canned chokes and reserved THAT liquid to combine w/ the sherry. Once the chx was set aside and the liquids had simmered awhile w/ the chokes and shrooms, I sirred in somewhere around 2/3 cup sour cream to the sauce to make it a little creamy and thicken it up. Stuck the chicken in the sauce to simmer through for the time it took to boil some egg noodles to toss w/ the sauce. This was a total winner. Tangy, fresh (x-tra capers for me, please!) and lighter with the egg noodles. Easy, but impressive.

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corster

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Dec. 8, 2007

I've made this recipe a few times and is always a hit. It's exactly like a dish that is served at one of my favorite restaurants. The only change I make is to add a little bit of flour to the sauce to thicken it up a bit. Delicious!!!

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JENNYFE93

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Marysville, Washington, USA

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Reviewed: Nov. 22, 2007

Delicious! Doubled the recipe for my mom’s birthday dinner. I added cornstarch to the left over liquid to make a thicker sauce to poor over the egg noodles. I would also recommend using half marinated artichoke hearts and the other half plain. It was took much tartness from the vinegar in the marinade and the wine- too over powering. But everyone LOVED it! Clean plates all around.

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Catherine

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2007

This was just not as good as it looked. I think the problem was the marinated artichokes, which added a strange flavor for this type of dish. Even my husband, who'll eat anything, didn't really like this. Probably using artichokes from a can would make this a lot better.

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SHARONDALE

Cooking Level: Expert

Living In: Pasadena, California, USA

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Reviewed: Sep. 25, 2007

Good. Needed to sautee a little minced shallot before adding the mushrooms and artichokes. I also added a little chicken broth. Hint - flour the chicken before sauteeing. The juice/sauce will thicken after adding the chicken back to the pan.

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joannemerc

Cooking Level: Expert

Home Town: Bayside, New York, USA

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Reviewed: Aug. 27, 2007

I felt this recipe lacked alot of flavor so I changed it around by adding a can of chicken broth and a 1/2 cup of marsala wine. To thicken the sauce I used 1/4 cup of water with 1 tablespoon of cornstarch and a little gravy master to make it brown. Also season with alot of chopped garlic when cooking mushrooms and artichokes (did not use marinated ones). Flouring chicken and add salt/pepper to that is very flavorful.

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Lisa

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Reviewed: Aug. 21, 2007

I found this recipe GOOD but not great. For me it needed more artichokes and mushrooms. I felt it lacked in ingredience volumn, but had a good taste. If I made it again I would artichoke and mushroom it up a bit more.

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JUSTCLASSY

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Aug. 16, 2007

I thought it was kind of bland. I followed the recipe exactly and I felt the majority of the taste came from the canned artichokes, which tasted like tin. I will try it one more time and add some more herbs, garlic, pepper, and I will use fresh artichokes.

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JCC

Cooking Level: Intermediate

Home Town: Billerica, Massachusetts, USA

Living In: Providence, Rhode Island, USA

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Reviewed: May 13, 2007

I did add dredge the chicken breasts in flour with Italian Seasonings before I browned it. I served with Garlic Mashed Potatoes. At first I wasn't impressed, but the more I ate it, the more I really liked it. It left a wonderful after taste. Highly recommend with the Garlic Mashed Potatoes!

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