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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

Cook's Note:

I prefer to use a California Viognier wine.

Nutrition Facts

494 calories; 29.9 g total fat; 97 mg cholesterol; 443 mg sodium. 10.7 g carbohydrates; 29.7 g protein; Full Nutrition