ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken with White Wine and Artichokes

Prep time 10 mins
Cook time 20 mins
Yield Serves 4


  • 1 pound thin chicken cutlets
  • Salt and pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 3/4 cup white wine
  • 1 14-oz. can artichoke hearts, rinsed, drained and quartered

Nutrition Information

  • calories 419
  • fat 18 g
  • satfat 7 g
  • protein 42 g
  • carbohydrate 12 g
  • fiber 3 g
  • cholesterol 122 mg
  • sodium 736 mg

How to Make It

  1. Preheat oven to 200ºF. Sprinkle chicken with salt and pepper and dredge in flour.

  2. Heat 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add half of chicken cutlets and cook without moving until browned, about 3 minutes. Turn and cook until firm and browned on both sides, another 3 minutes. Transfer to a plate, loosely cover with foil and place in oven to keep warm.

  3. Add another Tbsp. butter and another Tbsp. oil to skillet and repeat with remaining chicken cutlets. Add to platter, re-cover and keep warm in oven.

  4. Add wine to empty skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Stir in artichokes and heat through, about 2 minutes. Remove from heat and swirl in remaining Tbsp. butter. Season with salt and pepper. Pour sauce over chicken and serve immediately.