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Smothered Chicken in a cast iron pan.

Smothered Chicken With Artichoke Cream Sauce

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5 from 1 review

If you are in need of an elegant yet easy chicken recipe, you have found it! This Smothered Chicken is ready quickly, but tastes like you spent all day making it and it is great for a dinner party.

  • Total Time: 40 minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale

For the Chicken

  • 2 thick Boneless Skinless Chicken Breasts cut in half, or 4 thin boneless skinless chicken breasts
  • 1/3 of a cup All Purpose Flour
  • 1 1/2 teaspoon of Yellow Curry Powder
  • 3/4 teaspoon of paprika
  • 3/4 teaspoon of salt
  • 4 Tablespoons of Unsalted Butter

For The Artichoke Cream Sauce

  • 1 Tablespoon of Unsalted Butter
  • 1 Tablespoon of reserved chicken dredging mixture
  • 1/3 cup of White Wine (I used dry riesling)
  • 1/3 cup of Chicken Broth, homemade or low sodium store bought
  • 2/3 cup of Heavy Whipping Cream
  • 1 cup of Jarred Marinated Artichoke Hearts, drained and chopped
  • 1/4 Teaspoon of Salt
  • 1/8 teaspoon of Pepper

Instructions

  1. If you are using two thick chicken breasts, use a sharp knife to cut through the breast, starting at the thickest end and move down the breast with the knife, cutting all the way through to make two thinner breast pieces. If you have 4 thin breasts or you purchased them already trimmed, you don’t need to cut them.
  2. Pound the breasts out thin (about 1/2 inch thickness) between two pieces of plastic wrap with a meat mallet. 
  3. Put a large skillet (NOT non stick) on the stove just above medium heat. In a casserole dish or loaf pan, place the flour, curry powder, salt, and paprika and stir to mix well. Coat each piece of chicken thoroughly with the flour mixture.
  4. Hold your hand a couple of inches over the skillet. If it feels very warm, add 1 tbsp of the unsalted butter and coat the pan. Once the butter is melted and the pan is coated, place two of the chicken breasts in the skillet and cook for 5 to 7 minutes, until it is a nice golden brown.
  5. Turn the chicken to cook on the other side for 5 to 7 minutes, adding another Tablespoon of butter to the pan.
  6. Once the first batch of chicken has cooked, remove from the skillet and place on a plate. Melt 1 Tablespoon of butter in the skillet and cook the other two pieces for 5 to 7minutes on each side, the same as the first two.
  7. Once the chicken has finished cooking, remove it to a plate and start the sauce. Put 1 Tablespoon of butter in the skillet you used for the chicken, and once it melts, add 1 Tablespoon of the reserved flour mixture. Stir to combine the butter and flour, and add the 1/3 cup of white wine and 1/3 cup of chicken broth to deglaze the pan and scrape up the brown bits on the bottom.
  8. Once the mixture thickens a little and you no longer smell the wine, add the heavy cream and gently simmer for about three minutes, until the sauce thickens. Add the chopped marinated artichoke hearts, and salt and pepper to taste. 
  9. Return the chicken breasts to the pan and let them simmer in the sauce for a couple of minutes. Enjoy!

Notes

I have not tested this recipe with gluten free flour, but feel free to give it a try!

You can omit the white wine and use 2/3 cup of chicken broth instead.

This recipe is easily adapted for more people, or to make a nice dinner for two.

Nutrition

  • Serving Size: 6 oz
  • Calories: 525
  • Sugar: 9.2 g
  • Sodium: 2258.2 mg
  • Fat: 31.1 g
  • Carbohydrates: 49.3 g
  • Protein: 13.9 g
  • Cholesterol: 82.4 mg

Find it online: https://thecoppertable.com/smothered-chicken/