2 ratings

Chicken Sauté Sec with Mushrooms and Artichokes Recipe



“[Lucille Ball was] born in Butte, Montana, on August 6, 1911. Height: 5 feet, 6 ½ inches. Weight: 120 pounds. Blue eyes and blonde hair. Educated in public schools of Jamestown, New York and Chataqua Music Institute. After several years of hard work in pictures now finds herself a full-fledged star with R.K.O.-Radio Pictures to whom she is under contract.” — What Actors Eat When They Eat!

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Deliver Ingredients


  • 1 chicken
  • Salt and pepper, to taste
  • Flour, to taste
  • Paprika, to taste
  • Olive oil, for frying chicken
  • 1 cup sliced mushrooms
  • 1 tablespoon chopped parsley, plus more to taste
  • 1 small onion, chopped
  • 6 artichoke hearts, quartered
  • 1 clove garlic, chopped
  • 1/4 wine glass white wine


Disjoint a nice fat chicken. Mix together the salt and pepper, flour, and paprika, to taste. Sprinkle the chicken with this mixture and be sure the chicken is thoroughly dry — then fry briskly in olive oil until golden brown, lower the flame, cover the pan, and cook slowly until tender.

Remove the chicken from the pan, put in the mushrooms and a little salt, onion, artichokes, garlic, and parsley and fry for a few minutes, stirring constantly. Add the wine — then the chicken and simmer for 10 minutes.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.