Coach House Chicken & Artichoke


Yields 1 portion


7 oz. chicken breast
2 oz. flour
1 oz. melted butter
2 oz. white wine
1 oz. fresh lemon juice
6 quartered artichoke hearts
1 oz. sliced mushrooms
1 tsp. herbs de Provence
2 oz. chicken stock
1 pinch Kosher salt
1 pinch black pepper


1. Cut the chicken breast in half and pound each piece to 3/8” thickness.
2. Dredge both sides of each in flour.
3. Heat sauté pan and pour in melted butter.
4. Add chicken and cook 3 minutes on each side.
5. Add garlic and deglaze pan with white wine; add fresh lemon juice.
6. Add in herbs, artichoke hearts and mushrooms and let simmer for 30 seconds.
7. Add chicken stock, Kosher salt and pepper; allow chicken to cook and liquid to reduce until it begins to thicken.
8. Serve hot with creamed spinach and broiled tomatoes; garnish with parsley and lemon wedge.

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