Tuesday, September 27, 2016

California Chicken and Rice

My dad and his twin brother came from a family of ten children.  Little country boys in rural Oklahoma born in the late 1930's.  As you can imagine, they didn't have a lot of money growing up and big sacks of rice go a long way to feed 10 hungry kids.  They had rice for lots of meals.  As adults they did not care for it.  We rarely had rice when I was growing up.  My aunt used to make chicken and rice for lunch and it was one of my favorite meals.  It was always a treat because it was something that was never on our menu.  Thankfully, everyone at my house is okay with rice.  We enjoy chicken and rice now and then, but I've found something we like even better.  California Chicken and Rice is a sophisticated twist on an ordinary favorite.  With the addition of mushrooms, artichokes and white wine, everyone will love this dish.
An elegant upgrade to a family favorite.
Serve over rice, with crusty bread and
a glass of white wine.
Here's those sweet little country boys
I was telling you about...

California Chicken and Rice

4 boneless, skinless chicken breasts cut into strips
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 pound mushrooms, sliced (I used the white button kind)
2 cloves garlic, minced
juice of 1/2 lemon
1 teaspoon oregano
2 tablespoons all-purpose flour1/2 cup white wine
2 small jars marinated artichoke hearts, liquid reserved

In a skillet over medium-high heat, brown the chicken breast strips in olive oil.  Once they are browned, remove from pan and set aside.  Melt butter in the same pan.  Add mushrooms, garlic, lemon juice and oregano.  Saute for 5 minutes.  Sprinkle with flour; mix well and saute for 2 additional minutes.  Add the white wine and simmer until slightly thickened.  Add chicken and artichokes and reserved artichoke marinade.  Simmer 20 minutes.  Serve over rice.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 30 minutes

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