back to top icon

We are currently harvesting organic and conventional romaine lettuce and romaine hearts in Coachella Valley, CA in Riverside County, which is NOT the growing region associated with the current Romaine Alert.


Chicken with Baby Artichokes & White Wine

fork and knife icon
Serves: 4
clock icon
Prep Time: 5 Minutes
Cook Time: 30 Minutes
chef hat icon


  • 4 skinless, boneless chicken breast halves
  • All purpose flour, for chicken
  • ¼ cup (1/2 stick) butter
  • 12-18 Rinsed & Trimmed Ocean Mist Farms' baby artichokes, raw, halved
  • 1 cup chopped onion
  • 1 cup white mushrooms sliced
  • 2 tsp. Italian seasonings
  • ¾ cup low-salt chicken broth
  • 1 cup white wine


  1. Sprinkle chicken with salt and pepper; dust with flour. Melt butter in heavy/large skillet over medium-high heat. Add chicken to skillet and sauté until brown (about 3 minutes per side). Using tongs, transfer chicken to plate.
  2. Add prepared-halved baby artichokes, onion, mushrooms and Italian seasoning to skillet. Sauté until onion is tender (about 6 minutes). Add broth and wine and boil until liquid is reduced by half (about 8 minutes).
  3. Return chicken and any accumulated juices to skillet. Cover and reduce heat to medium-low. Simmer until chicken is cooked through and artichoke hearts are tender (about 5 minutes). Season to taste with salt and pepper and serve.
Sign up for recipes and more!