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  • Mary Thaggard

    Chicken and Artichokes in a White Wine Sauce ½ cup all-purpose flour 1 tsp. herbes de provence (or a combination of other dried herbs such as basil, parsley, oregano, thyme) ¼ tsp. salt ¼ tsp. pepper 4 boneless, skinless chicken breast halves (2 chicken breasts total) 2 tbsp. olive oil 1 tbsp. butter 2 cups sliced baby bella mushrooms 1 (14 oz.) can quartered artichoke hearts, drained 1/3 cup dry white wine 1/3 cup chicken broth Grated Parmesan cheese, for serving Minced fresh parsley, for serving

  • Madison Engquist

    Chicken and artichokes in a white wine sauce from Annie's Eats

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