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California Chicken

 California Chicken
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
6-8 ServingsPrep: 15 min. Bake: 40 min.


  • 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


  • 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.

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California Chicken (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.