Pan-Seared Chicken With Creamy Portobellos And Artichokes


This easy recipe—featuring delicious chicken, artichokes, and mushrooms—packs tons of early spring flavor.


  • 2 boneless skinless Smart Chicken breasts

  • 2 tablespoons butter

  • Flour, as needed for dusting

  • 1 cup sliced Portobello mushrooms

  • 1 cup drained artichoke hearts, torn

  • 1 ounce brandy

  • ½ cup chicken broth

  • ½ cup heavy cream

  • Sea salt and cracked black pepper, to taste

  • 1 teaspoons minced parsley

  • ½ teaspoon minced fresh tarragon


In a large sauté pan, heat the butter. Season chicken with salt and pepper. Dust with flour and add to the pan. Sear the chicken on each side until fully cooked, about six minutes per side. Add mushrooms and artichokes to the pan and sauté.

Add brandy to deglaze, scraping up any browned bits on the bottom of the pan. Add chicken broth. Add cream and season with salt and pepper. Add parsley and fresh tarragon. Serve warm.

Recipe created by Jasper Mirabile, Chef, Jasper's Italian Restaurant, Kansas City, Missouri