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  • Jefferson Adams

    Chicken with Mushrooms and Artichokes (Gluten-Free)

    Jefferson Adams

    By Jefferson Adams •

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    Reviewed and edited by a celiac disease expert.

      Chicken pairs nicely with mushrooms and artichokes in this gluten-free delight.


    Chicken comes together with mushrooms and artichokes in this easy gluten-free recipe. Photo: CC--Justin Smith
    Caption: Chicken comes together with mushrooms and artichokes in this easy gluten-free recipe. Photo: CC--Justin Smith

    Celiac.com 06/20/2017 - Anyone looking for a quick, and tasty dinner entree will likely love this recipe. Just grab some chicken breast halves, some fresh mushrooms, a can of artichokes, and a few other ingredients, and bang, you have the makings of a solid gluten-free meal.

    Ingredients:

    • 4 skinless, boneless chicken breast halves
    • 2 tablespoons butter
    • 1 clove garlic, minced
    • 1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
    • 1 cup sliced fresh mushrooms
    • 1 cup white wine
    • 1/2 cup capers
    • potato starch for dredging chicken
    • salt and pepper


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    Directions:
    Season chicken with salt and pepper, and dust both sides with potato starch.

    Heat butter in a large skillet over medium heat, until it sizzles.

    Add chicken and sauté for 2-3 minutes on each side, until browned, but not cooked through.

    Remove chicken from skillet, and set aside.

    Add garlic and cook about a minute, until fragrant.

    Add artichoke hearts and mushrooms to the skillet, and sauté mushrooms until brown and tender.

    Return chicken to skillet, and add artichoke liquid and wine.

    Simmer on low heat for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.

    Stir in capers, and simmer for another 5 minutes.

    Remove from heat, and serve over rice or gluten-free pasta.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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