Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 4 servings.
Check off ingredients as you prep.
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- 1 cup plain bread crumbs
- 2 tbsp Salted Perfection Santa Maria Select Blend, divided
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 2 cups cremini mushrooms, sliced
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
Allergen check: Milk, Egg, Wheat recognized in these ingredients. Check package labels and substitutions.
Step by step
- Start by setting up your breading station: one shallow bowl with the flour, one with the beaten eggs, and one with the bread crumbs mixed with 1 tablespoon of the Salted Perfection Santa Maria Select Blend.
- Season the chicken breasts lightly with another teaspoon of the Salted Perfection blend, then dredge each one in the flour, dip in the egg, and coat thoroughly with the seasoned bread crumbs.
- In a large skillet over medium-high heat, warm the olive oil. Fry the chicken until golden brown and cooked through, about 4–5 minutes per side. Transfer the chicken to a warm plate and set aside.
- In the same skillet, toss in the mushrooms and artichokes. Sauté them until the mushrooms have released their moisture and started to brown, picking up all those tasty bits left behind by the chicken.
- Deglaze the pan with the white wine, scraping the bottom with a wooden spoon, and let it reduce by half. Pour in the chicken stock and simmer for about 3 minutes until the sauce slightly thickens.
- Whisk in the butter and fresh parsley to create a glossy, velvet finish to your sauce.
- Return the chicken to the pan just long enough to coat it in that beautiful sauce, then serve it up hot with the vegetables piled high. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Yield & storage
Original yield
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain the texture of the breading.
From Tony’s kitchen
This dish takes me back to the old neighborhood, where the smell of sautéing garlic and earthy mushrooms would drift out of every open window on a Sunday afternoon. We’re taking lean chicken breasts, giving them a golden, crispy crust, and nesting them in a savory medley of artichokes and mushrooms that’s been kissed by the woodsy notes of rosemary. It’s comfort on a plate, the kind of meal that makes you want to slow down and stay at the table just a little bit longer.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Milk, Egg, Wheat
- Boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- plain bread crumbs
- Salted Perfection Santa Maria Select Blend
- eggs
- all-purpose flour
- olive oil
- cremini mushrooms
- artichoke hearts
- dry white wine
- chicken stock
- unsalted butter
- fresh parsley
Santa Maria blend: Sea salt, Garlic, Black pepper, Grapefruit, Paprika, Onion, Rosemary, Mustard, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
