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California Chicken Recipe

California Chicken Recipe photo by Gallo® Family Vineyards

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Since my mother went to college in California, she introduced the family to artichokes and we all became fans. My baby sister developed this recipe so we could enjoy artichokes out of season. This recipe pairs well with Gallo® Family Vineyards Barrellli Creek Cabernet Sauvignon.—Taste of Home Cooking School

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California Chicken Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6-8 Servings

15 40 55

Ingredients

2 tablespoons all-purpose flour, divided
1-1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds), cut-up
6 tablespoons butter, divided
1/4 pound sliced fresh mushrooms
2/3 cup chicken broth
3 tablespoons sherry
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

Directions

Combine 1 tablespoon flour, salt, paprika and pepper; sprinkle over chicken. In a large skillet, heat 4 tablespoons butter over medium heat; brown chicken on all sides. Remove chicken to a large baking dish.
Melt remaining butter in the same skillet; saute mushrooms until tender. Sprinkle remaining flour over mushrooms; cook and stir until blended. Gradually stir in broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened.
Arrange artichoke hearts over chicken and top with mushroom sauce. Cover and bake at 375° for 40 minutes or until chicken is tender and juices run clear. Yield: 6-8 servings.

Originally published as California Chicken in Taste of Home Cooking School Collection Fall 2009, p56

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for California Chicken

California Chicken

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Reviewed on Oct. 29, 2011 by bernerlover

I thought this was great

Reviewed on Sep. 22, 2010 by Thaxter

Easy to cook and the mushrooms give a nice rich and savory flavor to the sauce. I used self rising flour which made the crust on the chicken a bit crispier.