Artichoke Chicken
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
|
PREP |
15 min. |
COOK
|
50 min.
|
TOTAL
|
65 min.
|
INGREDIENTS
- 8 boneless skinless chicken breast halves
- 2 tablespoons butter
- 2 jars (6 ounces each) marinated quartered 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, crushed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken broth or 1 cup broth and 1 cup dry white wine
- Hot cooked noodles
- Minced 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. 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.