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Chicken with tangy artichoke and mushroom sauce.

So you've got a hot date, making dinner for someone special (or someone you hope may become special). No way do you want to be stuck in the kitchen, worried about executing a complicated, unforgiving dish.

And you want something that oozes effortless culinary prowess, but doesn't look like you are trying too hard to impress quite yet.

So here's a tried-and-true dish that covers all the bases -- 4-step chicken, a versatile recipe that can be made with whatever you have in the pantry.

This recipe is the perfect balance of something a little special, but super easy to manage after a long day of work. It also happens to be a great date night dish because it packs lots of flavor without using onions or garlic that will spoil your kissing breath.

Chicken with Tangy Artichoke and Mushroom Sauce

1 pound thinly-sliced chicken cutlets

Salt and ground black pepper

1/4 cup all-purpose flour

2 tablespoons olive oil, divided

2 tablespoons butter, divided

8 ounces mixed or button mushrooms, sliced

14-ounce can quartered artichoke hearts, drained

1/4 cup dry white wine

1 cup low-sodium chicken broth

3 tablespoons lemon juice

1/2 cup low-fat plain Greek yogurt

1/2 cup chopped fresh parsley

Season both sides of the chicken cutlets with salt and pepper. Place the flour in a bowl, then dredge each cutlet through to lightly coat.

In a heavy saut pan over medium-high, heat 1 tablespoon of the oil and 1 tablespoon of the butter. When the butter has melted, add the chicken cutlets and cook until golden and crusty on both sides and just cooked through, about 2 to 3 minutes per side. Transfer the cutlets to a platter and cover with foil.

Return the saut pan to the heat and add the remaining oil and butter. When the butter has melted, add the mushrooms and a pinch of salt. Cook until the mushrooms start to soften, about 3 minutes, then add the artichoke hearts. Continue cooking until the mushrooms are tender, another 5 to 6 minutes.

Add the wine, broth and lemon juice and stir to deglaze the pan, scraping up any brown bits stuck to the pan. Let the sauce bubble, stirring, for 1 to 2 minutes.

Remove the pan from the heat, then adjust seasoning. Place the yogurt in a small bowl and whisk in about 1/3 cup of the mushroom sauce. Whisk the yogurt back into the sauce in the pan. Pour the sauce over the chicken, sprinkle with parsley and serve.

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