Not sure why it’s called romantic chicken but the combination of artichoke heart marinating juice and a dry white wine is, at the very least, swarmy. It’s served with buttered linquine and sauteed broccoli.
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tbsn olive oil
2 tbsn butter
1 can (14 oz) marinated quartered artichoke hearts, drained, liquid preserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tbsn capers, drained
Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken for 5-7 minutes per side; remove from skillet and set aside, covered, to keep warm.
Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10-15 minutes, until chicken is no longer pink.
Stir in capers and simmer for another 5 minutes. Remove from stove and plate immediately.
Place linguine on plate first, add chicken mixture atop, ensuring good division of mushrooms and artichoke hearts.