Reviewed: Apr. 28, 2004

We thought this was very yummy. I did add some onion and garlic but I add those to everything I cook. I served it with angel hair pasta and a salad. I'll probably play with the sauce ingredients the next time I make it - it was very tangy with the artichoke liquid. Maybe add a little cream to it? Nevertheless - this is a great recipe!!

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TREE_TIGGER

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Reviewed: Apr. 22, 2004

A wonderful, different chicken recipe--tangy and tender. I did pound the chicken breast before browning--I think that makes a big difference, for it allows the sauce to permeate the chicken pieces more completely, as well as tenderizing the meat. For the most part, I followed the recipe very closely (omitting the capers--forgot to buy them--and adding a tbsp of diluted cornstarch for thickening), and it was perfect. I think using the marinated artichoke hearts makes the dish quite distinctive. I know this is something I will make often.

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Apr. 15, 2004

This is so GOOOOOODDDD!!!! I cut up the chicken breasts so all pieces get drenched in this yummy sauce. I also use a can of artichokes and add some italian dressing and let them sit for a few hours to marinate. This is so easy-I highly recommend.

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CHELLBURT

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Reviewed: Apr. 14, 2004

EXCELLENT!! Please allow me to share my rendition of this wonderful recipe. I am confident that this original version is awesome as well, but I had to make a change to satisfy a picky eater. (My husband will not eat a thick piece of chicken. Don't ask me why.) I pounded the chicken to about 1/4" thickness between two sheets of plastic wrap (with the flat side of a meat mallet). Then I dredged the chicken in flour mixed with the salt and pepper. I sauteed the chicken in the olive oil/butter until nicely browned and fully cooked. Remove the chicken from the pan and let drain on paper towels. Cover with foil to keep warm. THEN, I cooked the (not marinated, but canned)artichokes & mushrooms in the "roux", scraping the bottom of the pan. I added a little more butter/oil and a couple more pinches of flour and let it cook for a few minutes. NEXT, I added the wine and artichoke liquid and let simmer for about 15 minutes or so. I also added in about a teaspoon of lemon juice with the capers at the end. I poured the sauce/veggies over the chicken atop a bed of buttered egg noodles - YUMMY!!! I served this dish with the "Cream of Fresh Asparagus Soup II" from this website (Also delish!) and a simple, fresh spinach salad with mushrooms, fresh ground pepper & salt, and extra virin olive oil. (And NO, I don't care to know how many calories were in my final meal combo!! Thanks.) Enjoy!!

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Holli C.

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Reviewed: Apr. 12, 2004

This recipe was not very good! I followed the recipe according to directions and found the chicken seemed very dry.

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latte

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Reviewed: Apr. 12, 2004

Great. Not your regular chicken dinner. Full of great taste. Very tangy but not overpowering.

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PRINCESS20NY

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Westchester, New York, USA

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Reviewed: Feb. 25, 2004

This is wonderful!! Just make sure you drain the artichokes. I think it was even better the next day warmed up. I served it with buttered angel hair pasta.

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MWALKER77

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Reviewed: Feb. 6, 2004

Very good dish!

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NINA

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Reviewed: Jan. 26, 2004

This meal turned out good but not great. I may try it again using some of the ideas submitted in other reviews. The chicken and artichokes seemed a little heavy for the noodles; they sort of fell to the bottom of the plate, leaving the noodles all alone with no real sauce substance. I might try thickening the sauce a little more next time. This is definitely worth another try.

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plainoctoberjane

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

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Reviewed: Jan. 17, 2004

This was the best chicken dish I have made in a very long time; it practically melted in your mouth. My husband is very tired of chicken but was impressed with this recipe as well.

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SNS

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA

Living In: Carrollton, Texas, USA

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Reviewed: Jan. 9, 2004

This was a little tangy for me, but my husband loved it and he can be incredibly picky. Making it again, i might try using chicken broth in place of the white wine (i used white cooking wine). It might tone down the tang a little. I also just browned the chicken and veggies in cooking spray instead of butter and olive oil. That cut down the calories.

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KELLYTUTTLE

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Reviewed: Jan. 3, 2004

My partner and I enjoyed this chicken. I followed the recipe minus the wine and it turned out very nice!

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sparkleboey

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Reviewed: Dec. 21, 2003

My husband made this the first time, it is that easy. I always use the unmarinted artichokes but last time he bought the marinted kind, and I did not like the recipe as much, too oily and stong tasting. We usually serve this with noodles and a salad, we love it!

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Wendy

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Reviewed: Nov. 21, 2003

Everyone LOVED this. I used black olives only, didn't have capers. The artichokes were not marinated so, I used chicken broth (maybe 12 c). Adding lemon juice was a great idea. Next time I will add the cornstarch to thicken the sauce. Served over noodles. Quick and easy.

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GRANNYBIRD

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Reviewed: Oct. 23, 2003

This receipe was very good. Our dinner guests said that the chicken was delicious and very juicy. Though my boyfiend said that he would make some minor modifications the next time he prepares the dish.

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ALLOTZ10

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Reviewed: Jul. 18, 2003

Romance!!!

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FRANKT3

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2003

FABULOUS! We loved this recipe. I made more of the sauce and I, too, added sliced black olives to the dish. I thickened the sauce with some flour and served it over rice because I knew the rice would help soak up the sauce. No need for a veggie side dish since the main course already had artichokes, olives, and mushrooms. I will be serving this again - - especially for company. I found yet another way to my honey's heart!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 11, 2003

I made this for Valentines day for my husband and he absolutely loved it! It has such a different taste from any other chicken recipe that I make. I thought that the artichoke flavor was a bit strong (I, however used marinated artichokes since I didn't have plain). I have made it several times since, and it is always a hit with him!

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KRJOHNSO

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Reviewed: Apr. 10, 2003

not so good...its coming off my list...tried adding olives, decreased the wine, served over spaghetti...all the suggestions didn't help. There are better things to do with boneless chicken breasts!

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