Baked Artichoke Chicken in White Wine Sauce

Discover Baked Artichoke Chicken in White Wine Sauce. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 1/2 to 2 pounds boneless skinless chicken breasts ↔ Remplacer
• 2 teaspoons dried oregano ↔ Remplacer
• 1 teaspoon fresh thyme leaves ↔ Remplacer
• 1 teaspoon sweet paprika ↔ Remplacer
• Kosher salt ↔ Remplacer
• Black pepper ↔ Remplacer
• 2 to 3 tablespoons unsalted butter ↔ Remplacer
• 1/4 cup extra virgin olive oil ↔ Remplacer
• 5 large garlic cloves, (minced) ↔ Remplacer
• 1/4 cup dry white wine ↔ Remplacer
• 1 lemon, (zested and juiced) ↔ Remplacer
• 2 tablespoons capers, (drained) ↔ Remplacer
• 1 (15-ounce) can artichoke hearts ((water-packed preferred), drained) ↔ Remplacer
• 3 tablespoons finely chopped parsley leaves, (for garnish) ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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