Artichoke Chicken
Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 96
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 96
8 boneless skinless chicken breasts 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 onions
1/3 cup all-purpose flour
1 1/2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked pasta, optional
Minced fresh parsley
Directions:
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.
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.
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.
Source: tasteofhome.com
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.
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
