Chicken and Mushrooms with Fresh Artichokes Recipe
Ingredients
| Artichokes | 6 Medium | |
| 2 fryers, disjointed | ||
| Paprika | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 6 Tablespoon | |
| Mushrooms | 1/2 Pound, sliced | |
| Flour | 2 Tablespoon | |
| Chicken broth | 2/3 Cup (16 tbs) | |
| Dry sherry | 2/3 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
GETTING READY
1) Discard the stem and 2 or 3 outer layers of artichoke leaves and trim away 2/3 inches from the top of the artichokes.
2) Cut each artichoke in half.
3) Preheat the oven to 375 degrees
MAKING
4) Fill a saucepan with 2 to 3 inches of salted water and cook the artichokes tender in the boiling water.
5) Drain the artichokes and keep them aside.
6) Coat the chicken with pepper paprika and pepper.
7) In a large skillet, heat 4 tablespoons margarine until brown.
8) Take a large sized shallow roasting pan and layer the chicken and artichokes on it.
9) In a skillet, saute the mushrooms in the remaining margarine until brown.
10) To the mushrooms, add the flour and then, pour over the sherry and broth gradually.
11) Boil the mixture with constant stirring.
12) Add the salt and pour the chicken and artichokes over the mixture.
FINALIZING
13) Bake the mixture covered in the oven with occasional basting at 375-degree for an hour.
SERVING
14) Serve with fresh green salad and buttered noodles.
1) Discard the stem and 2 or 3 outer layers of artichoke leaves and trim away 2/3 inches from the top of the artichokes.
2) Cut each artichoke in half.
3) Preheat the oven to 375 degrees
MAKING
4) Fill a saucepan with 2 to 3 inches of salted water and cook the artichokes tender in the boiling water.
5) Drain the artichokes and keep them aside.
6) Coat the chicken with pepper paprika and pepper.
7) In a large skillet, heat 4 tablespoons margarine until brown.
8) Take a large sized shallow roasting pan and layer the chicken and artichokes on it.
9) In a skillet, saute the mushrooms in the remaining margarine until brown.
10) To the mushrooms, add the flour and then, pour over the sherry and broth gradually.
11) Boil the mixture with constant stirring.
12) Add the salt and pour the chicken and artichokes over the mixture.
FINALIZING
13) Bake the mixture covered in the oven with occasional basting at 375-degree for an hour.
SERVING
14) Serve with fresh green salad and buttered noodles.
Chef
