By Tony Tantillo

Chicken With Artichoke & Mushroom Sauce

Click Here To Print This Recipe (pdf)


2 Chicken Breasts (grilled)
6 Ounces Marinated Artichoke Hearts
4 Ounces White Mushroom (sliced)
1/4 cup Chicken Stock
3 Ounces Olive Oil
2 Tablespoons Butter
1 1/2 Ounces Fresh Sage

Grill Chicken Breasts and set aside. In medium sauté pan add olive oil. Heat olive oil over medium heat and add mushrooms and artichoke hearts. Cook for 2 to 3 minutes. Add chicken stock and butter.

Let simmer for 5 minutes to reduce slightly.

More From CBS New York

Download Weather App

Watch & Listen LIVE