Artichoke Chicken
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 8 servings.
Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this
healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone—especially my family! —Ruth Stenson, Santa Ana, California
Ingredients
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8 boneless skinless chicken breast halves (4 ounces each)
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2 tablespoons butter
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2 jars (6 ounces each) marinated quartered artichoke hearts, drained
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1 jar (4-1/2 ounces) whole mushrooms, drained
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1/2 cup chopped onion
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1/3 cup all-purpose flour
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1-1/2 teaspoons dried rosemary, crushed
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3/4 teaspoon salt
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1/4 teaspoon pepper
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2 cups chicken broth or 1 cup broth and 1 cup dry white wine
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Hot cooked pasta, optional
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Minced fresh parsley
Directions
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1.
In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish, leaving drippings in pan. Arrange artichokes and mushrooms on top of chicken.
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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 until thickened and bubbly, about 2 minutes. Spoon over chicken and vegetables.
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3.
Bake, uncovered, at 350° until a thermometer inserted in the chicken breast reads 165°, about 40 minutes. If desired, serve with pasta. Sprinkle with parsley.
Nutrition Facts
1 serving: 235 calories, 11g fat (4g saturated fat), 70mg cholesterol, 773mg sodium, 8g carbohydrate (1g sugars, 3g fiber), 24g protein.
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