Artichoke Chicken Recipe
- 8 boneless skinless chicken breast halves (4 ounces each)
- 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
- 1. In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13-in. x 9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside.
- 2. Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat and spoon over chicken.
Cover and bake at 350° for 50 to 60 minutes or until a meat thermometer reads 170°. Arrange noodles on a serving platter; top with chicken and sauce. Sprinkle with parsley.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 170°. Yield: 8 servings.
1 each: 232 calories, 9g fat (3g saturated fat), 81mg cholesterol, 752mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 28g protein.
Reviews for Artichoke Chicken
"Delicious! Even for leftovers!"
"It was impossible that this dish was rated a 4.5 stars. The taste was awful and required a boost. My children and husband didn't care for it and neither did myself. It needed flabor and color. Sorry."
"The nutritional information does NOT include the noodles.Hope this helps."
"Does the nutritional information include the hot noodles? The calorie and carb count seem rather low. The nutritional info should specify that this is without the noodles. I am diabetic and I am skeptical of the nutritional info. Not withstanding the recipe has wonderful flavors and I served the noodles on the side for everybody else. I did not feel deprived-- the chicken was still excellent."
"My husband and little brother loved this recipe, so did I. It smells just like it tastes! I wouldn't change a thing."
"We enjoyed this, but I felt like the gravy was missing something...maybe add some red pepper flakes like a previous reviewer mentioned. Definitely like it better when you have chicken, mushroom and artichoke all in one bite!"
"I used fresh mushrooms and 1/2 the chicken. We loved it, especially the gravy."
"This dish is fairly simple to put together and very tasty. I served it to some friends who basically eat 'plain food' and they really enjoyed it."
"Made exactly as the recipe is written, except with only half the chicken and fresh baby portobello mushrooms. It was delicious! The boyfriend isn't a huge fan of rosemary, so I may try substituting some sage and thyme for the rosemary next time. Definitely a "keeper" recipe that we'll add to our rotation."
"I first made this dish and served the chicken to my parents one evening. They both loved the recipe and my mother had to have the recipe. She has served it other times with the same opinion, the chicken was wonderful. If you are not a rosemary fan, try this one without and you will receive compliments on this recipe."
"I used chicken tenders browned in olive oil. Sauted FRESH mushrooms. Instead of minced fresh parsley I used basil. Add a little hot red pepper flakes to the sauce and it was very good. Some lemon might be good added to it too."
"I absolutely loved this recipe. Made in for an early Sunday dinner and the whole house smelled homemade! Only thing it needed was more gravy. Next time I'll double that."
"It was very good. I used chicken thighs instead of breast, and olive oil and no butter and fresh mushrooms and it was fabulous. my family really liked it."
"Easy to make and good all around meal."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.