Artichoke Chicken Saute

Deliciously Easy Chicken Saute Recipe

Another Favorite Restaurant Recipe

This Artichoke Chicken Saute ...a delicious gift.

This restaurant recipe for a chicken sauté was given to me by one of the chefs who I worked with for over a year and a half. It became a major seller for the restaurant. It is another favorite restaurant chicken recipe.

The chef who shared this recipe was one of the most interesting persons I have ever met. His story could easily be the subject of an entire book, maybe several books.

The subject of this page, however, is his favorite restaurant chicken recipe.

Artichoke Chicken Saute

A Favorite Restaurant Chicken Recipe

Preparation time: 10-15 minutes. Serves 2.


  • 2 six ounce boneless, skinless chicken breasts
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup fresh sliced mushrooms
  • 1/4 cup julienne red onions
  • Black olives (sliced or whole) (optional)
  • 2 teaspoon minced garlic (like garlic? add another teaspoon - cut one teaspoon if you like only a little garlic)
  • 1 tablespoon dried basil
  • 2 ounces dry sherry
  • 8 halves of marinated artichoke hearts
  • flour



  • Heat olive oil in a sauté pan until hot
  • Add mushrooms, red onion, salt, pepper and garlic powder and sauté
  • Push mushrooms and onions to one side of the pan and add floured chicken breasts with a little extra flour
  • Cook and turn chicken until lightly browned
  • Add garlic, basil, artichoke hearts and sherry to deglaze the pan (use a little more sherry if necessary)
  • Cook and reduce the sauce to thicken
  • Plate the chicken breasts and pour half the remaining ingredients and sauce over each breast

Rice, potatoes or pasta are delicious with this restaurant chicken recipe. And consider serving one of the fabulous salads on the website with this chicken recipe.

Enjoy this restaurant recipe for your chicken saute and the company of those you share it with.


"Food should start cooking the moment it hits the pan, not gradually while the pan warms."

Sue Veed

"Eating an artichoke is like getting to know someone really well."

 Willi Hastings