artichoke chicken

1 servings
8 eaches Skinless boneless chicken
  Breast halves
2 tablespoons Butter or margarine
  (6 ounces each) marinated
Jar whole mushrooms -- 4-1/2
 ounce Drained
½ cup Onion -- chopped
⅓ cup All-purpose flour
1½ teaspoon Dried rosemary
1 teaspoon Salt
¼ teaspoon Pepper
2 cups Chicken broth
  Or 1 cup broth & 1 cup dry
  White wine
  Cooked noodles
  Chopped fresh parsley
  Artichoke hearts

In a skillet, brown chicken in butter. Remove chicken to an ungreased 13- n. x 9-in. x 2-in. baking dish; do not drain pan juices. Cut the artichokes into quarters. Arrange artichokes and mushrooms on top of chicken; set aside. Saute onion in pan juices; blend in flour, rosemary, salt and pepper. Add chicken broth; cook until thickened and bubbly. Remove from the heat and spoon over chicken. Cover and bake at 350 deg. for 50-60 minutes or until chicken is tender. Place noodles on serving platter; top with chicken and sauce. Sprinkle with parsley. Yield: 8 servings

Recipe By : Taste of Home

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