California Chicken Recipe

5 3 3
California Chicken Recipe
California Chicken Recipe photo by Gallo® Family Vineyards
Publisher Photo

California Chicken Recipe

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5 3 3
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

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

  • 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
  1. 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.
  2. 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.
  3. 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

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Reviews forCalifornia Chicken

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verajsmith User ID: 4619538 242332
Reviewed Jan. 23, 2016

"This is a favorite in our house. We use smoked paprika which makes it even better, if that's possible!"

MY REVIEW
bernerlover User ID: 2342652 187244
Reviewed Oct. 29, 2011

"I thought this was great"

MY REVIEW
Thaxter User ID: 5326647 102725
Reviewed Sep. 22, 2010

"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."

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