3 cups mushrooms of your choice (I like a mix of cremini and shiitake), quartered or thickly sliced
1 large leek, thinly sliced
1 small shallot, sliced thin
2 green onions, sliced thin
1+1 tablespoons avocado oil
2 boneless, skinless chicken breasts**
FRESH ground salt and pepper, to taste
1/2 cup dry white wine (Reisling)
1/2 cup chicken broth
1 tablespoon unsalted butter, melted
1 tablespoon WONDRA flour
1 teaspoon apple or apricot jelly
15 ounce jar marinated artichoke hearts, DRAINED WELL, and chopped
Torn FRESH tarragon

  • Heat avocado oil in large skillet over medium-high heat.
  • Add mushrooms and saute’ until beginning to caramelize.
  • Add leeks, shallots and green onions, stirring until soft.
  • Add artichoke hearts and stir to combine and heat through.
  • Transfer to a mixing bowl, cover and keep warm.
  • Wipe out skillet**.
  • Add remaining oil to skillet and sear chicken for 2-3 minutes (depending on thickness), flip and sear other side.
  • Remove chicken to plate.
  • Deglaze pan with wine, scraping up bits from bottom.
  • Add broth, return chicken to pan**, reduce to low.
  • Whisk together butter and flour for a roux.
  • Add jelly to roux.
  • Add roux to sauce and simmer 5-8 minutes.
  • Transfer chicken to cutting board. Cover and keep warm.
  • Add in mushroom mixture and stir to heat through.
  • Slice chicken and arrange over Buttermilk mashed potatoes.
  • Top with mushroom ragu.
  • Garnish with Tarrgon or Parsley.
  • Enjoy.

NOTE: Many times I use thinly sliced chicken pieces like medallions and when I do I use a second pan to cook those while making the final sauce to keep the timing together as they do not need additional cooking time.