Articoke Chicken
From upstatevoyager 17 years agoIngredients
- 8 boneless chicken breast halves shopping list
- 2 tablespoons butter shopping list
- 2 (6 ounce) jars marinated artichoke hearts shopping list
- 1 large can mushrooms, drained (Sauteed fresh mushrooms can be used as well.) shopping list
- 1/2 cup sweet onion, chopped shopping list
- 1/3 cup all-purpose flour shopping list
- 1 tablespoon fresh rosemary, chopped (or to taste) shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
- 1 cup chicken stock or broth shopping list
- 1 cup dry white wine shopping list
- Hot cooked pasta (I usually use angel hair) shopping list
- fresh parsley, chopped shopping list
How to make it
- Drain one jar of artichoke marinade into skillet. Set artichokes aside.
- Add 1 tablespoon butter to skillet and heat over medium-high heat.
- Add 4 chicken breast halves and brown on both sides.
- Arrange in greased 13x9 inch baking dish.
- Repeat with remaining marinade, butter and chicken breasts.
- Coarsely chop artichokes and arrange on top of chicken.
- Sprinkle with mushrooms.
- Add onion to pan juices and saute until softened.
- Whisk in flour, rosemary, salt and pepper. Add chicken broth and wine and cook until thickened and bubbly.
- Spoon over chicken.
- Cover and bake at 350 degrees for 50 to 60 minutes or until chicken is tender.
- Arrange pasta on large serving platter. Top with chicken and sauce.
- Sprinkle with fresh parsley.
People Who Like This Dish 4
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