Reviewed: Feb. 14, 2006

Easy - I only had canned artichoke hearts (not marinated on hand) so I added a little balsamic while it was simmering. Also garnished with Feta. Nest time I'll add tomatoes for some color. House smells great!

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Kitchenbabe11

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Reviewed: Feb. 13, 2006

I thought this recipe was quite good, and very easy. I dredged the chicken in flour (as someone else suggested) and I doubled the capers (as others suggested). My husband had seconds, which is always a good sign!

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ash dolan

Cooking Level: Intermediate

Living In: Bellevue, Washington, USA

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Reviewed: Feb. 13, 2006

Excellent and very easy to make. I made a gravy with the liquid and poured over chicken.

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reocole

Cooking Level: Expert

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Reviewed: Feb. 13, 2006

The artichoke/mushroom mixture was delicious, but the chicken lacked flavour.

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Eleanola

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Reviewed: Feb. 13, 2006

Very simple and looks very impressive to any dinner guests. 2 notes - 1) use the reserved artichoke marinate very sparingly, otherwise you'll get a very oily taste to the whole dish; and 2) if the chicken breasts are thick, slice them to reduce their cooking time!

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FERRISWITT

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Reviewed: Feb. 13, 2006

I enjoyed this recipe, but I did tweek it a little to personal taste. I too cut the chicken into smaller pieces and also added some proscuitto for a little extra kick. Company loved it!

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CHRISTY_DURBIN

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

Living In: Independence, Kentucky, USA

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Reviewed: Feb. 13, 2006

restaurant quality. added fresh spinach and red bell pepper slices. also thickened with flour and cream. served over angel hair pasta, and balsamic baked asparagus, and for dessert - strawberries and wine over ice cream(both recipes found here). awesome dinner!

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Schmoop

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Feb. 13, 2006

Very good. I added an extra can of regular artichokes, extra mushrooms, served over angel hair, then sprinkled with Seasoned Salt when serving (it needed a little something). Will make again!

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WebsByMegan

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Reviewed: Feb. 11, 2006

Gotta try this one. It rocks my world every time.

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killerbroccoli

Cooking Level: Expert

Home Town: Corte Madera, California, USA

Living In: San Rafael, California, USA

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Reviewed: Feb. 9, 2006

With the following modifications this dish was fabulous! I chopped 6 boneless, skinless thighs into bite sized pieces, added 5 cloves minced garlic and 3 chilies de arbol to the butter & oil, saute'd and then set aside. I used sherry instead of white wine and just to be sure I put a spoonful (just before the final step) in a bowl and tasted it with and without heavy cream - ADD THE CREAM! The cream adds to the presentation as well. After I added the capers I added 1 cup or 1/2 pint of heavy cream and served over white rice. It was fabulous! Even my boyfriend, who isn't a fan of artichokes, LOVED it and scarfed it up like there was no tomorrow.

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Andrea Duncan

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Reviewed: Feb. 9, 2006

We did not care for this recipe. I think the chicken needed to be cut into smaller pieces and the sauce was too thin and tangy. Sorry!

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MTRENT

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Reviewed: Feb. 8, 2006

This is a super recipe, we make chicken picatta using lemon juice, capers and white wine. The artichokes keep the flavor tangy as a picatta should be, but adds another dimension. A true picatta is a little tangy, so be forewarned!

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NANETTE

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Reviewed: Dec. 28, 2005

This is fabulous! But I did make a few adjustments. 1. Cut back on the reserved artichoke liquid and use more wine or chicken broth...the reserve liquid was too rich for me. 2. Add a T of lemon juice, garlic, onion or shallots and green onions for some extra flavor. I like this best served with egg noodles, but it's also good over pasta or rice!

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Michelle

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 19, 2005

This is a crowd-pleaser. Very easy and very good if you love white wine & artichoke hearts. Gets rave review from guests.

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T Reynolds

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Reviewed: Oct. 18, 2005

I added chopped sun dried tomatoes to the recipe to add a little color and texture. My guests enjoyed it but I didn't think it was that great. I don't think I'd make it again.

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SANDYPO

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Reviewed: Oct. 7, 2005

Great Recipe! I'm on a low carb diet so I ate mine with just the chicken and put it over pasta for the boys. I did make some changes. I cut the chicken into chunks. I also sauteed the chicken with some garlic and wine. I used low carb chardonney. I used 18 oz. of artichokes and 8 oz of sliced mushrooms. I also only used 3 chicken breasts. Altered the capers to 2 Tbls. I also used alot of herbs de provence to flavor the chicken. I then added some lemon and lime to the sauce to give it more tang. THe sauce wasn't thick enough and I didn't want to use cornstarch due to the carbs so I used some heavy whipping cream being careful to make sure the sauce wasn't to acidic to curdle. I put the mixture for the boys over bowtie pasta. It was a hit and will definately make again was definately restaurant quality! Thanks!!!!!

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PINKDAISY21

Cooking Level: Beginning

Home Town: Quincy, Washington, USA

Living In: Ellensburg, Washington, USA

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Reviewed: Oct. 2, 2005

This was delicious! The only modifications I made was to add a little cornstarch to the sauce to thicken it up some. All in all a great easy meal!

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smiths

Cooking Level: Beginning

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Reviewed: Oct. 2, 2005

Interesting recipe - rather easy. The "sauce" has to boil down for considerably longer than it takes the chicken to cook to get to the right consistency, especially if eating with pasta. The overall sauce is extremely sour between the artichoke marinade the white wine and the capers. I smoothed it out with some heavy whipping cream and thickened it with a bit of cornstarch. Next time, saute some shallots in with the artichokes & mushrooms to sweeten the sauce further.

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FLYINGPIGL

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Reviewed: Jul. 29, 2005

I made this the other day for my boyfriend. He loved it, but I was definitely not impressed.

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erin

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Bath, Maine, USA

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Reviewed: Jul. 13, 2005

I loved this. The artichokes, wine, mushrooms and capers were wonderful together. Very tangy and flavorful. I used chicken thighs which are much more moist and tender than breasts. I also had to use cornstarch and a little heavy cream to thicken, and it was still too runny for the pasta. Next time I will have it over rice. Wonderful flavor and so easy.

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JSEARTHMOON

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Romantic Chicken with Artichokes and Mushrooms

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