Artichoke Chicken Breasts
with orzo florentine

  • Makes 4 servings
  • Total time: 30 minutes

When a recipe calls for dry white wine, use a variety such as sauvignon blanc or pinot grigio. If you don't have enough wine, add a little white
wine vinegar.



  • 4 boneless, skinless chicken breasts
  • 3 T. all-purpose flour
  • 1 T. olive oil
  • ¾ cup dry white wine*
  • 3 T. honey
  • 2 T. fresh lemon juice
  • 1 cup canned artichokes, halved
  • 2 T. unsalted butter
  • 2 T. chopped fresh tarragon
  • 1 small lemon, sliced into rounds

Orzo Florentine:

  • 1 cup dry orzo pasta
  • ½ cup half-and-half
  • ½ cup frozen chopped spinach
  • ¼ cup grated Parmesan cheese
  • ¼ cup halved grape tomatoes
  • Salt and pepper to taste


For the chicken, season breast, then dredge both sides in flour. Heat oil in a large nonstick skillet over medium-high. Add chicken breasts and saute until golden, about 3 minutes. Flip breasts over and saute on the second side an additional 3 minutes.

Combine wine, honey, and lemon juice. Deglaze chicken with wine mixture and reduce heat to medium. Add artichokes and simmer until liquid is reduced and chicken is cooked through, about 3 minutes. Reduce heat and finish with butter, tarragon, and lemon slices; season with salt and pepper before serving.

For the orzo, cook pasta according to directions; drain and return to the saucepan. Stir in remaining ingredients and cook gently over low heat until spinach is thawed, stirring often. Season with salt and pepper and cover. Serve with chicken.