Artichoke chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Skinless boneless chicken |
| Breast halves | ||
| 2 | tablespoons | Butter or margarine |
| 2 | Jars | |
| (6 ounces each) marinated | ||
| Drained | ||
| 1 | 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 | ||
Directions
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