Chicken Breast with Artichokes and Bacon recipe

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Ingredients

4 slices bacon, chopped
¼ cup olive oil
2 tablespoons butter
4 skinless, boneless chicken breasts, pounded flat
1 cup chopped mushrooms
¼ cup chopped green onions
1 cup marinated artichoke hearts, drained and chopped
1 teaspoon minced garlic
1 teaspoon dried oregano
1 ½ cups white wine, or to taste
2 teaspoons white sugar, or to taste
⅓ cup half-and-half

Nutrition Info

494 calories
carbohydrate: 10.7 g
cholesterol: 97.2 mg
fat: 29.9 g
fiber: 1.7 g
protein: 29.7 g
saturatedFat: 9 g
servingSize: -
sodium: 442.5 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.

  2. Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.

  3. Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.

  4. Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.

Recipe Yield

4 servings

Recipe Note

Flavorful boneless chicken breasts with artichokes and bacon simmered in a white wine reduction with a splash of cream. Serve this with orzo and a nice Greek salad.

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