Artichoke Chicken Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 232
  • Fat:
  • 9 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 81 mg
  • Sodium:
  • 752 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 1 g
  • Protein:
  • 28 g


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Artichoke Chicken

Taste of Home

Rosemary, mushrooms and artichokes combine to give chicken a wonderful, savory flavor. I've served this dish for a large group by doubling the recipe. It's always a big hit with everyone—especially my family!

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 15 min. Bake: 50 min.

Ingredients:

  • 8 skinless boneless chicken breast halves
  • 2 tablespoons butter or margarine
  • 2 jars (6 ounces each) marinated artichoke hearts, drained
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 1/2 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons dried rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chicken broth or 1 cup broth and 1 cup dry white wine
  • Cooked noodles
  • Chopped fresh parsley

Directions:

In a skillet, brown chicken in butter. Remove chicken to an ungreased 13-in. x 9-in. x 2-in. baking dish; do not drain pan juices. Cut the artichokes into quarters. Arrange artichokes and mushrooms on top of chicken; set aside.
    Saute onion in pan juices; blend in flour, rosemary, salt and pepper. Add chicken broth; cook until thickened and bubbly. Remove from the heat and spoon over chicken. Cover and bake at 350° for 50 to 60 minutes or until chicken is tender. Place noodles on a serving platter; top with chicken and sauce. Sprinkle with parsley. Yield: 8 servings.


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