|1||pound||chicken breast halves, boneless and skinless||about 3 reasonably sized chicken breasts|
|1||x||salt and black pepper||*|
Heat the butter and olive oil in a non-stick skillet over medium heat.
Cut each chicken breast into cutlets, or into equally sized thirds. Pat dry with paper toweling and season with salt and pepper then dredge in flour. Shake off any excess.
When skillet is hot add chicken pieces and brown on all sides. Transfer chicken to a plate and set aside.
Add the onion, and cook, stirring occasionally for about 5 minutes until softened.
Add the garlic, stir and then the mushrooms and cook until they begin to exude their juices, another 3 to 4 minutes.
Add the wine and allow to reduce until most of the liquid has evaporated.
Add oregano, broth, artichoke hearts, cornstarch and parsley.
Cook, stirring until the sauce thickens, about 2 minutes. Return the chicken to the skillet, tossing to coat with the pan sauce and heat through, 1 or 2 minutes.
First published: 1996-01-27 last updated: 2014-04-16
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