Recipe: Chicken and Artichokes with Wine Sauce (BH&G)

Hi, I found this recipe in the 2002 Edition of BH&G Cook Book. It is not 'exactly' what you asked for; but, may be close enough (especially the wine sauce) that it will be sufficient until you find the one you want.

CHICKEN AND ARTICHOKES WITH WINE SAUCE

1/4 cup all-purpose flour
1/2 teaspoon dried sage, crushed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons cooking oil
2 cups sliced fresh mushrooms
1 (8- or 9-ounce) package frozen artichoke hearts, thawed and halved length wise
1 tablespoon butter or margarine
1/3 cup dry white wine
1/3 cup chicken broth
1/8 teaspoon salt
2 tablespoons grated Parmesan or Romano cheese
2 tablespoons snipped fresh parsley

In a shallow dish stir together flour, sage, the 1/4 teaspoon salt, and pepper; reserve 1 tablespoon of the flour mixture. Coat chicken with remaining flour mixture.

In a large skillet cook chicken in hot oil over medium-high heat for 8 to 10 minutes or until no longer pink (170 degrees F), turning once. Remove chicken from skillet; cover and keep warm. Drain off any excess oil in skillet.

In the same skillet, cook mushrooms and artichoke hearts in hot butter over medium heat for 3 minutes or until artichokes are tender.

In a small bowl stir together reserved flour mixture, wine, broth, and the 1/8 teaspoon salt until smooth. Add wine mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minutes more. Pour sauce over chicken. Sprinkle with cheese and parsley.

Makes 4 servings
Source: Better Homes and Gardens Cookbook, 2002