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Artichoke Chicken
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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
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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |