Rosemary Garlic Chicken with Artichoke and Mushroom Sauté

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Whisk in the butter and fresh parsley to create a glossy, velvet finish to your sauce.
7. 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!